Wednesday, January 5, 2011

Healthy Pork Fried Rice

So I'm not sure if you'll remember, but a few weeks ago I posted the 12 days of Coupon Deals post.  In that post I mentioned that we got pork tenderloin buy one get one free and we got 4.  Well we've been using up pork left and right and last night was the type of night where you open the fridge to see what possible concoction you can make.  We ended up with a healthy version of pork fried rice (minus the egg because we didn't have any) and it was delicious!  In fact, I just finished some as my lunch and I think it was even better reheated.  Give this one a try - it's worth it.

Not Pictured: Onion, pork bites, olive oil, or 1 cup of minute rice.

2.5 tsp of lite soy sauce
1 packet of pork fried rice seasoning
1 tablespoon of extra virgin olive oil
3 cups of cooked brown rice (We use one packet of uncle ben's and 1 cup of the brown minute rice)
1.5 cups of bite sized cooked pork (we used left overs and cooked up in the skillet with 1/2 tbsp of olive oil)
1 pkg. of steamer sugar snap peas
3/4 cup chopped carrots
1 yellow onion chopped
1 can of water chestnuts
Optional: 1 scrambled egg mixed into stir fry

Start with one large skillet and one small.  In small skillet, heat up left over pork bites in 1/2 tbsp. of olive oil on medium heat.  In large skillet on medium-high heat, sautee water chestnuts, chopped carrots and onion in 1/2 tbsp of olive oil.  Cook for approx. 5-6 min. stiring throughout.  In the meantime, use the microwave to steam peas and cook both packages of rice. Add cooked rice and fried rice seasoning to large skillet.  Mix througholy.  Add in 2.5 tsps of soy sauce and continue to stir for one minute.  (If you're using egg, this step is next: push large skillet contents to the side and scramble 1 egg.  Once scrambled, mix together). Add in peas and pork and cook on medium high heat for 2 minutes more - stirring frequently.  Serve immeadieatly with additional soy sauce.
(To reheat a 1 cup serving, microwave for 1 min and 30 seconds on high = Yum).

No comments: