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Rice: Pork Fried Rice

Source of Recipe

Cooking Light Magazine


List of Ingredients

6 ounces pork tenderloin
1/8 teaspoon Chinese five-spice powder
Vegetable cooking spray
1 1/2 teaspoons vegetable oil -- divided
1/2 teaspoon fennel seeds -- crushed
1/2 cup chopped fresh broccoli flowerets
1/2 cup sliced fresh mushrooms
1/4 cup chopped green onions
1/4 cup coarsely shredded carrot
1 1/2 cups cooked rice
cooked without salt or fat
1 tablespoon low-sodium soy sauce
1/8 teaspoon pepper


Recipe

Trim fat from pork, and cut into 1/4-inch cubes. Sprinkle five-spice powder evenly over pork. Coat a wok or large non stick skillet with cooking spray; place over medium-high heat until hot. Add pork; stir-fry 3 minutes or until browned. Spoon pork and drippings into a bowl; set aside.\Heat 3/4 teaspoon oil in wok over medium-high heat. Add fennel seeds; stir-fry 30 seconds. Add broccoli, mushrooms, green onions, and carrot; stir-fry 3 minutes. Add to pork mixture; stir well, and set aside. Heat remaining 3/4 teaspoon oil in wok over medium heat. Add rice and stir-fry for 2 minutes. Add soy sauce and pepper; stir well. Return the pork mixture to wok. Cook until thoroughly heated. Yield: 2 servings