Rice Stir-Fry
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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4 ounces pork tenderloin, cut into 1/2-inch cubes
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4-1/2 teaspoons canola oil, divided
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1/2 cup sliced fresh mushrooms
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1/2 cup fresh sugar snap peas
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1/2 cup sliced water chestnuts
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2 tablespoons chopped green pepper
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2 tablespoons chopped sweet red pepper
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1 tablespoon chopped green onion
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1/4 teaspoon minced garlic
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1 tablespoon soy sauce
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1/4 teaspoon sugar
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1-1/2 cups leftover cooked long grain rice
Directions
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1.
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.
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2.
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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