Pineapple Pork Fried Rice
41g CARB
Serves 4
Total 45 min.
- 1 egg
- 2 egg whites
- 2 tsp. canola oil
- 1 lb. pork tenderloin, cut into bite-size pieces
- 1 Tbsp. canola oil
- 1 cup chopped fresh pineapple
- ½ cup thinly sliced carrot
- ½ cup thinly bias-sliced celery
- ½ cup sliced green onions
- 2 tsp. grated fresh ginger
- 2 cloves garlic, minced
- 2 cups cooked jasmine rice
- ½ cup frozen peas, thawed
- 3 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. snipped fresh cilantro
- Finely chopped peanuts, lime wedges, and/or sriracha sauce (optional)
1. In a bowl whisk together egg and egg whites. In a 12-inch skillet or extra-large wok heat the 2 tsp. oil over medium-high. Add pork. Cook and stir 3 to 5 minutes or until pork is no longer pink. Remove from skillet.
2. Add the 1 Tbsp. oil to the skillet. Add the next five ingredients (through ginger); cook and stir 3 to 4 minutes or until vegetables are tender. Add garlic; cook and stir 30 seconds more. Add egg mixture; let stand 5 to 10 seconds or until egg sets on bottom but remains runny on top. Add rice. Turn and toss mixture continuously 1 minute. Stir in cooked pork, peas, soy sauce, and cilantro; heat. If desired, sprinkle with peanuts and serve with lime wedges and/or sriracha sauce.
PER SERVING (1½ cups each) cal 386, fat 11 g (2 g sat. fat), chol 144 mg, sodium 546 mg, carb 41 g (4 g fiber, 8 g sugars), pro 31 g
