Sunday, January 20, 2013

Pork Fried Rice

Pork Fried Rice
Recipe inspired by Nutmeg Notebook
Makes 4 Servings

2 tsp olive oil, divided
16 ounces pork, diced and seasoned with salt and pepper
¼ cup fat free chicken broth
2 tbsp low sodium soy sauce
1 tsp dark sesame oil
¼ tsp salt and pepper
2 large eggs, lightly beaten
1 tbsp ginger
2 tbsp garlic
2 cups microwavable white rice, cooked (and chilled in the refrigerator for at least 4 hours)
1 cup small broccoli florets, defrosted

Heat 2 tsp oil in a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Cook pork for 2-3 minutes on each side. Remove from heat and set aside on plate. In the meantime, combine broth, soy sauce, sesame oil, salt and pepper in a measuring cup and stir with a whisk. Set aside. Also, add broccoli to a small covered microwavable dish, and steam for 1-2 minutes. In same pan, add remaining tsp of olive oil. Add eggs and stir for a minute; add onions and ginger; stir for 1 minute; add garlic, rice, pork and broccoli. Stir until heated through, about 3-4 minutes. Add broth mixture. Remove from heat, and stir well to combine.

Nutritional Information: 382 calories, 39 carbs, 10 fat grams and 31 protein grams.

Review: There is nothing better than fried rice to me, so this of course was awesome. I loved that it used chicken broth, which really cut down on the amount of soy sauce needed. Great, easy recipe, and the broccoli helped add some green! Could have also used carrots, peas, etc. - but I just used the veggie I had on hand. Great, easy recipe, ready in under 20 minutes (assuming you already had rice in the fridge of course - important to note that! We always have a tub of cold rice in the fridge - you're not surprised, right?:) ))