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