Hands-On Time: 20 minutes
Total Time: 20 minutes
Yield: Serves 5
2 tablespoons soy sauce
1 tablespoon white vinegar
1 teaspoon cornstarch
3 tablespoons vegetable oil
1" piece fresh gingerroot, peeled and julienned
2 garlic cloves, minced
1/4 pound boneless pork cut into 1" cubes
3 cups cold cooked basmati rice
1. Combine the soy sauce, vinegar, and cornstarch in a small bowl; set aside.
2. In a large nonstick skillet, heat the vegetable oil on high. Add the ginger and garlic and sauté for 1 minute.
3. Add the pork; sauté for 7–8 minutes or until the pork is cooked through.
4. Give the soy sauce mixture a quick stir to recombine it and add it to the pan. Add the cold rice and mix well. Sauté for about 2–3 minutes or until the rice has completely heated through. Serve hot.
Per Serving: Calories: 245 | Fat: 11 g | Saturated fat: 2 g | Cholesterol: 14 mg | Sodium: 412 mg | Total carbohydrates: 29 g | Dietary fiber: 1 g | Sugars: 0 g | Protein: 7 g