- 4 ounces pork tenderloin, cut into 1/2-inch cubes
- 4-1/2 teaspoons canola oil, divided
- 1/2 cup sliced fresh mushrooms
- 1/2 cup fresh sugar snap peas
- 1/2 cup sliced water chestnuts
- 2 tablespoons chopped green pepper
- 2 tablespoons chopped sweet red pepper
- 1 tablespoon chopped green onion
- 1/4 teaspoon minced garlic
- 1 tablespoon soy sauce
- 1/4 teaspoon sugar
- 1-1/2 cups leftover cooked long grain rice
- In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same pan, heat remaining oil. Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry until vegetables are crisp-tender.
- Combine the soy sauce and sugar; stir into vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice; cook for 3-5 minutes or until heated through, stirring occasionally. Yield: 4 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Rice Stir-Fry
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"This recipe for excellent. I left out the mushrooms because I don't like them, and Increased the pea pods and water chestnuts to 3/4 c. each."
"You can put bacon too!"
"can I use frozen stir fry veggies in this recipe and add the garlic?"