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Pork & Edamame Fried Rice

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  • I'm always on the lookout for a great, new, pork loin recipe, especially one that has ingredients I already own.  I get tired of chicken & turkey now and then, and pork loin, these days, can be just as healthy for you because of how lean it is.  Only problem is, I only know a few pork recipes, and only one of them is P90X approved.  So I found this one on cooking light, and it is AMAZING!!  check it out...

  • INGREDIENTS:
  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 3 tablespoons canola oil, divided
  • 1 tablespoon chopped peeled fresh ginger
  • 3 garlic cloves, minced
  • 6 ounces pork tenderloin, trimmed and cut into thin strips 
  • 1/2 cup shelled edamame (green soybeans)
  • 1/2 cup preshredded carrot
  • 3/4 cup diagonally cut green onions (can substitute regular onion)
  • 1/2 cup (1/4-inch-thick) slices red bell pepper, each cut in half 
  • 2 tablespoons low-sodium soy sauce
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 tablespoons seasoned rice vinegar
  • 1 tablespoon Thai chili sauce (such as Sriracha)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted, dry-roasted peanuts, OR unsalted cashews

Preparation

  1. Cook rice according to package directions; set aside.
  2. Heat 1/2 teaspoon oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 1 minute. Add pork; sauté 3 minutes or until pork loses its pink color. Place pork mixture in a large bowl; cover and keep warm.
  3. Add 1 teaspoon oil to pan. Add edamame and carrot; sauté 2 minutes. Add onions and bell pepper; sauté 2 minutes. Add carrot mixture to pork mixture in bowl; keep warm.
  4. Heat remaining 2 1/2 tablespoons oil in pan. Add cooked rice and soy sauce to pan; sauté 3 minutes. Return pork mixture to pan. Stir in broth and next 5 ingredients (through black pepper); cook 2 minutes or until thoroughly heated. Spoon 1 1/2 cups fried rice mixture onto each of 4 individual plates; top each serving with 1 1/2 teaspoons peanuts/cashews.
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