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Pork Fried Rice With Peas and Carrots

Pork Fried Rice With Peas and Carrots

Nutrition Facts
  • cal. (kcal) 413
Pork Fried Rice With Peas and Carrots
  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 10 mins
  • Carb Grams Per Serving: 45

Ingredients

  • 1/2 pound boneless pork loin, trimmed and cut into 1/2 -inch cubes
  • 2 tablespoons minced ginger
  • 3/4 teaspoon cornstarch
  • 2 tablespoons plus 2 teaspoons reduced-sodium soy sauce
  • 2 tablespoons plus 1 teaspoon peanut or vegetable oil
  • 1 cup finely diced carrots
  • 1 cup frozen peas, defrosted
  • 3 cups cold cooked brown rice
  • 1 cup chopped scallions (white and green part)
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. In a medium bowl, combine pork, ginger, cornstarch and 2 teaspoons soy sauce, stirring until cornstarch is dissolved. Stir in 1 teaspoon oil.
  2. Heat a large skillet over high heat. Add 1 tablespoon oil, then pork; stir-fry 1 minute using a metal spatula. Add carrots and peas and stir-fry 1 minute. Add remaining 1 tablespoon oil, rice and scallions and stir-fry, combining well, 1 minute. Add cilantro, salt, pepper and remaining 2 tablespoons soy sauce and stir-fry until pork is cooked through, 1 to 2 minutes.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 413 cal., 17 g total fat (4 g sat. fat), 45 g carb. (6 g fiber), 19 g pro.

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