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Rice Stir-Fry

This colorful stir-fry comes together in no time with leftover long grain rice. Quick and easy, it's a family favorite that takes just minutes to prepare. —Gloria Warczak, Cedarburg, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
3/4 cup: 181 calories, 6g fat (1g saturated fat), 16mg cholesterol, 166mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1/2 fat.

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Reviews

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Average Rating:
  • katlaydee3
    Mar 22, 2011

    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.

  • Cynthialahl
    Aug 1, 2009

    You can put bacon too!

  • casadinonna
    Jul 31, 2009

    can I use frozen stir fry veggies in this recipe and add the garlic?