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Name: Marinated-Pork Fried Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/4 ts Red pepper sauce; 1 Clove garlic, crushed; 1/4 c Unsweetened pineapple juice; 1/2 c Chopped onion (1 medium); 3 c Cold cooked rice; 1/4 ts Ground ginger; 2 tb Reduced-sodium soy sauce; 1/2 lb Pork tenderloin; 1/2 c Chopped red bell pepper

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INGREDIENTS

1/4 ts Red pepper sauce
1 Clove garlic, crushed
1/4 c Unsweetened pineapple juice
1/2 c Chopped onion (1 medium)
3 c Cold cooked rice
1/4 ts Ground ginger
2 tb Reduced-sodium soy sauce
1/2 lb Pork tenderloin
1/2 c Chopped red bell pepper

Servings

INSTRUCTIONS

Trim fat from pork tenderloin and cut into 1/2-inch cubes. Mix pork, pineapple juice, ginger, pepper sauce and garlic in glass or plastic bowl. Cover and refrigerate at least 1 hour but no longer than 12 hours. Spray wok or 12-inch nonstick skillet with nonstick cooking spray. Heat wok until hot. Remove pork from marinade; drain. Add pork to wok; stir-fry 5 to 10 minutes or until no longer pink. Remove pork from wok. Add onion and bell pepper to wok; stir-fry about 8 minutes or until onion is tender. Stir in pork and remaining ingredients. Cook about 10 minutes, stirring constantly, until rice is hot and golden. Sprinkle with chopped fresh chives and serve with additional soy sauce if desired. NUTRITIONAL INFORMATION (1 SERVING): Calories 300 Protein 52% Protein, g 34 Vitamin A 2% Carbohydrate, g 25 Vitamin C 24% Fat, g 7 Thiamin 40% Unsaturated 5 Riboflavin 28% Saturated 2 Niacin : 30% Dietary Fiber, g 3 Calcium : 4% Cholesterol, mg 105 Iron : 14% Sodium, mg 530 Potassium, mg 850 SOURCE: Betty Crockers New Choices Cookbook

NOTES

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Marinated-Pork Fried Rice

1/4 ts Red pepper sauce
1 Clove garlic, crushed
1/4 c Unsweetened pineapple juice
1/2 c Chopped onion (1 medium)
3 c Cold cooked rice
1/4 ts Ground ginger
2 tb Reduced-sodium soy sauce
1/2 lb Pork tenderloin
1/2 c Chopped red bell pepper

Trim fat from pork tenderloin and cut into 1/2-inch cubes.    Mix pork, pineapple juice, ginger, pepper sauce and garlic in glass or  plastic bowl. Cover and refrigerate at least 1 hour but no longer than 12  hours.    Spray wok or 12-inch nonstick skillet with nonstick cooking spray. Heat wok  until hot.    Remove pork from marinade; drain. Add pork to wok; stir-fry 5 to 10 minutes  or until no longer pink. Remove pork from wok.    Add onion and bell pepper to wok; stir-fry about 8 minutes or until onion  is tender.    Stir in pork and remaining ingredients. Cook about 10 minutes, stirring  constantly, until rice is hot and golden.    Sprinkle with chopped fresh chives and serve with additional soy sauce if  desired.    NUTRITIONAL INFORMATION (1 SERVING):    Calories                300             Protein         52%    Protein, g               34             Vitamin A        2%    Carbohydrate, g          25             Vitamin C       24%    Fat, g                    7             Thiamin         40%      Unsaturated             5             Riboflavin      28%      Saturated               2             Niacin  :       30%    Dietary Fiber, g          3             Calcium  :       4%    Cholesterol, mg         105             Iron  :         14%    Sodium, mg              530    Potassium, mg           850    SOURCE: Betty Crockers New Choices Cookbook

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Nutrition

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Serving Size: 1 Serving (296g)
Recipe Makes: 4 Servings

Calories: 700
Calories from Fat: 26 (4%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.6g
Cholesterol 36.4mg		11 %
Sodium 1078mg		37 %
Potassium 454mg		12 %
Total Carbohydrate 138.7g		41 %
	Dietary Fiber 5.2g	21 %
	Sugars, other 133.5g
Protein 24.9g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 700

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