Plan ahead, make Perfect Pulled Pork first
In a medium pot over medium-high heat, cook rice according to package directions. Fluff with a fork and set aside, uncovered.
In a wok or large skillet over high heat, warm the oil. Add the pork and cook, stirring occassionally, until lightly browned, about 2 minutes. Transfer about half of the pork to a plate or bowl and cover loosely to keep warm.
Add the rice and vegetables to the skillet and stir-fry until heated through, 1 to 2 minutes. Stir in the broth and soy sauce. Make a well in the center of the mixture and add the eggs, gently stirring the eggs occasionally until softly set, 1 to 2 minutes. Stir to mix the eggs into the rice. Top with the reserved pork and serve.
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Serving Size: 1 Serving (193g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 339 | ||
Calories from Fat: 145 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 21 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 216.7mg | 67 % | |
Sodium 176.9mg | 6 % | |
Potassium 468.4mg | 12 % | |
Total Carbohydrate 26.4g | 8 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 22.7g | ||
Protein 22.8g | 33 % | |
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. |
Calories per serving: 339
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