Although this dish calls for leftover Orange Sesame Pork (page 208), it’s so versatile that you can use almost any leftover lean meat—from baked chicken to Taco-Rubbed Flank Steak (page 184). No frozen peas and fresh carrots on hand? No problem. Use what you have—bell pepper, broccoli florets, asparagus, or whatever vegetables you prefer. You’ll need about 2 1/2 cups in addition to the onion.
Recipe information
Yield
serves 4, 1 1/2 cups per serving
Ingredients
Preparation
Step 1
Put the peas in a colander to begin thawing.
Step 2
In a medium bowl, stir together the pork, soy sauce, and vinegar.
Step 3
In a nonstick wok or large nonstick skillet, heat the oil over high heat for about 1 minute, or until very hot, swirling to coat the bottom. Cook the carrots, onion, and red pepper flakes for 4 to 6 minutes, or until the vegetables begin to soften, stirring constantly.
Step 4
Stir in the peas and rice. If using cold rice, add the broth. (Hot, moist rice won’t need liquid.) Cook for 2 minutes, stirring occasionally to break up the rice.
Step 5
Stir in the pork mixture. Cook for 3 to 5 minutes, or until all the ingredients are heated through, stirring occasionally.
Cook’s Tip on Fried Rice
Step 6
Fried rice is best when made with cold rice because the rice grains stay firm and separate.
nutrition information
Step 7
(Per Serving)
Step 8
Calories: 342
Step 9
Total Fat: 8.0g
Step 10
Saturated: 1.5g
Step 11
Trans: 0.0g
Step 12
Polyunsaturated: 2.0g
Step 13
Monounsaturated: 3.5g
Step 14
Cholesterol: 74mg
Step 15
Sodium: 478mg
Step 16
Carbohydrates: 37g
Step 17
Fiber: 5g
Step 18
Sugars: 8g
Step 19
Protein: 30g
Step 20
Dietary Exchanges
Step 21
2 Starch
Step 22
1 Vegetable
Step 23
3 Lean Meat
