Pork and Pineapple Fried Rice


4 cups brown rice, cooked and chilled

2 teaspoons dark sesame oil, divided

1 tablespoon chopped peeled fresh ginger

3 garlic cloves, minced

1 pound pork tenderloin, trimmed and cut into thin strips

1 cup fresh asparagus, (cut in one-inch pieces)

1/2 cup chopped carrot

1/2 cup chopped green onions

¼ cup low-sodium soy sauce

2 tablespoons reduced-sodium chicken broth

1 tablespoon fish sauce

1 1/2 tablespoons seasoned rice vinegar

1/2 tablespoon Thai chili sauce

1/4 teaspoon black pepper

1 teaspoon sugar

1 cup chopped, fresh pineapple

3 tablespoons cashews, chopped


Heat 1 teaspoon oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 1 minute. Add pork; sauté 3 minutes or until pork loses its pink color. Place pork mixture in a large bowl; cover and keep warm.

Add 1 teaspoon oil to pan. Add asparagus and carrot; sauté 2 minutes. Add onions; sauté 2 minutes. Add pork to wok with asparagus.

Combine soy sauce and next 6 ingredients in a small bowl. Add to wok and cook over medium heat for 1 minute. Add chilled rice; sauté 3 minutes. Add pineapple and cook 2 minutes or until thoroughly heated. Spoon 1 cup fried rice mixture onto each of 6 individual plates; top each serving with 1 1/2 teaspoons cashews.

Yield: 6 servings

About 350 calories, 10 grams fat


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