Pork Fried Rice for Two

Name: Pork Fried Rice for Two
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings.
Ingredients: 1/8 teaspoon Chinese five-spice powder; 6 ounces boneless pork loin, cut into 1/4-inch cubes; 1/2 teaspoon fennel seed, crushed; 1-1/2 teaspoons canola oil, divided; 2 cups fresh broccoli florets; 1 celery rib with leaves, sliced; 1/2 cup shredded carrot; 1/4 cup chopped green onions; 1-1/2 cups cold cooked brown rice; 1 tablespoon reduced-sodium soy sauce; 1/8 teaspoon pepper

"My husband and I often make a meal of this appealing stir-fry," write Laura Kittleson of Casselberry, Florida. "It's nicely seasoned and chock-full of vegetables."

Ingredients

1/8 teaspoon Chinese five-spice powder
6 ounces boneless pork loin, cut into 1/4-inch cubes
1/2 teaspoon fennel seed, crushed
1-1/2 teaspoons canola oil, divided
2 cups fresh broccoli florets
1 celery rib with leaves, sliced
1/2 cup shredded carrot
1/4 cup chopped green onions
1-1/2 cups cold cooked brown rice
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon pepper

Directions

Sprinkle five-spice powder over pork and toss to coat. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork for 3 minutes or until brown. Remove and keep warm.
Stir-fry fennel seed in 3/4 teaspoon oil for 30 seconds. Add the broccoli, celery, carrot and onions; stir-fry for 3 minutes or until crisp-tender. Remove and keep warm.
Stir-fry rice in remaining oil for 2 minutes. Stir in soy sauce and pepper. Return pork and vegetables to the pan; cook and stir until heated through.

Nutrition Facts

1-3/4 cups: 367 calories, 10g fat (2g saturated fat), 50mg cholesterol, 417mg sodium, 44g carbohydrate (0 sugars, 5g fiber), 26g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1/2 fat.

Originally published as Pork Fried Rice for Two in Light & Tasty April/May 2002

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sdipiazza

Feb 15, 2011

This is delicious and very easy but when I make it I get much more than two servings. I use pork tenderloin rather than pork loin.