Pork Fried Rice

2 Servings

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Pork Fried Rice Ingredients

6 oz Pork tenderloin	1/2 c Sliced fresh mushrooms
1/8 ts Chinese five-spice powder	1/4 c Chopped green onions
Vegetable cooking spray	1/4 c Coarsely shredded carrot
1 1/2 ts Vegetable oil, divided	1 1/2 c Cooked rice, cooked without
1/2 ts Fennel seeds, crushed	1 tb Low-sodium soy sauce
1/2 c Chopped fresh broccoli	1/8 ts Pepper

Instructions for Pork Fried Rice

Trim fat from pork, and cut into 1/4-inch cubes. Sprinkle five-spice powder evenly over pork. Coat a wok or large non stick skillet with cooking spray; place over medium-high heat until hot. Add pork; stir-fry 3 minutes or until browned. Spoon pork and drippings into a bowl; set aside. Heat 3/4 teaspoon oil in wok over medium-high heat. Add fennel seeds; stir-fry 30 seconds. Add broccoli, mushrooms, green onions, and carrot; stir-fry 3 minutes. Add to pork mixture; stir well, and set aside. Heat remaining 3/4 teaspoon oil in wok over medium heat. Add rice and stir-fry for 2 minutes. Add soy sauce and pepper; stir well. Return the pork mixture to wok. Cook until thoroughly heated. Yield: 2 servings (serving size: 1-1/2 cups). Per serving: 362 Calories; 7g Fat (18% calories from fat); 24g Protein; 49g Carbohydrate; 55mg Cholesterol; 306mg Sodium Recipe by: Cooking Light, May 1994, page 130 Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.

Main Ingredient: RiceCuisine: Uncategorized