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Rice Stir-Fry

 Rice Stir-Fry
A colorful stir-fry shared by Gloria Warczak comes together in no time with leftover long grain rice. "This is one of our family favorites,” Gloria relates from Cedarburg, Wisconsin. "It's quick and easy and takes just minutes to prepare."
4 ServingsPrep/Total Time: 30 min.


  • 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.

2 of 2

Rice Stir-Fry (continued)

Nutritional Facts: 3/4 cup (prepared with reduced-sodium soy sauce) equals 181 calories, 6 g fat (1 g saturated fat), 16 mg cholesterol, 166 mg sodium, 22 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.