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Stir-fry: Pork Fried Rice for Two -- e-w

Source of Recipe

Light & Tasty 2002 – L. Kittleson; Casselberry, FL
Pork Fried Rice for Two
Serves: 2

1/8 tsp. Chinese five-spice powder
6 oz. boneless pork loin, cut into 1/4-in. cubes
1/2 tsp. fennel seed, crushed
1-1/2 tsp canola oil, ‘divided’
2 c. broccoli florets
1 celery rib with leaves, sliced
1/2 c. shredded carrot
1/4 c. chopped green onions
1-1/2 c. cold cooked brown rice
1 T. reduced-sodium soy sauce
1/8 tsp. pepper

Sprinkle five-spice powder over pork and toss to coat. In a large nonstick skillet or wok coated with nonstick cooking spray, stir-fry pork for 3 minutes or until browned. Remove and keep warm. Stir fry fennel seeds in 3/4 tsp. oil for 30 seconds. Add broccoli, celery, carrot and onions; stir-fry for 3 minutes or until crisp-tender. Remove and keep warm.

Stir-fry the rice in remaining oil for 2 minutes. Stir in soy sauce and pepper. Return pork and vegetables to the pan; cook and stir until heated through.

One 1-3/4 cup serving equals: 367 calories…10 gm fat (2 gm saturated)…50 mg cholesterol…417 mg sodium…44 gm carbohydrate…5 gm fiber..26 gm protein +++EXC: 2 lean meat…2 starch…2 vegetable…1/2 fat +++WWP:7