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Replace the white rice with long grain or basmati for a taste change.
If you're watching your sodium intake, use low-sodium soy sauce.
If you don't like peas, replace them with chopped green beans or chopped yellow or red bell pepper.
Chopped garlic can be purchased in jars in your grocery store's refrigerated food or produce section.
Canned mushrooms can be used, just drain and rinse before using.
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| Tropical Pork Fried Rice |
Ingredients
4 servings - 250 calories per serving
3 grams fat per serving
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| 3/4 cup |
cooked pork (diced) |
| 1/2 tsp |
cornstarch |
| 1 lb |
mango (peeled, diced) |
| 1 can (8 oz) |
sliced water chestnuts (drained) |
| 1 cup |
mushrooms (sliced) |
| 1 tbsp |
gingerroot (finely chopped) |
| 1 clove |
garlic (finely chopped) |
| 3 cups |
cooked rice (cold) |
| 2 tsp |
soy sauce |
| 1 cup |
frozen peas (thawed) |
| 2 |
green onions (sliced thin) |
| 1/2 tsp |
pepper |
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- In mixing bowl, toss pork with cornstarch to coat.
- Prepare a large skillet or wok by spraying with non-stick cooking spray.
- Heat skillet or wok over medium-high heat until cooking spray starts to bubble.
- Add pork, mango, water chestnuts, mushrooms, ginger root, and garlic.
- Stir fry for 1 minute.
- Remove pork mixture to mixing bowl.
- Wipe wok or skillet with paper towel (carefully--pan will still be very hot).
- Spray pan with non-stick cooking spray.
- Heat over medium-high heat until cooking spray begins to bubble.
- Add rice.
- Stir fry for 1 minute.
- Stir in soy sauce.
- Stir fry for 1 minute.
- Add pork mixture, peas, onions, and pepper.
- Stir fry for 1 minute.
- Serve while hot.
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