Pork And Edamame Fried Rice Recipe

Name: Pork And Edamame Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2-ounce) bag boil-in-bag long-grain rice; 3 tablespoons canola oil, divided; 1 tablespoon chopped peeled fresh ginger; 3 garlic cloves, minced; 6 ounces pork tenderloin, trimmed and cut into thin strips; 1/2 cup shelled edamame (green soybeans); 1/2 cup preshredded carrot; 3/4 cup diagonally cut green onions; 1/2 cup (1/4-inch-thick) slices red bell pepper, each cut in half; 2 tablespoons low-sodium soy sauce; 1/2 cup fat-free, less-sodium chicken broth; 2 tablespoons chopped fresh cilantro; 1 1/2 tablespoons seasoned rice vinegar; 1 tablespoon Thai chili sauce (such as Sriracha); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons unsalted, dry-roasted peanuts

Servings: persons

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
3 tablespoons canola oil, divided
1 tablespoon chopped peeled fresh ginger
3 garlic cloves, minced
6 ounces pork tenderloin, trimmed and cut into thin strips
1/2 cup shelled edamame (green soybeans)
1/2 cup preshredded carrot
3/4 cup diagonally cut green onions
1/2 cup (1/4-inch-thick) slices red bell pepper, each cut in half
2 tablespoons low-sodium soy sauce
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons seasoned rice vinegar
1 tablespoon Thai chili sauce (such as Sriracha)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted, dry-roasted peanuts

1
Cook rice according to package directions; set aside.
2
Heat 1/2 teaspoon oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; saute 1 minute. Add pork; saute 3 minutes or until pork loses its pink color. Place pork mixture in a large bowl; cover and keep warm.
3
Add 1 teaspoon oil to pan. Add edamame and carrot; saute 2 minutes. Add onions and bell pepper; saute 2 minutes. Add carrot mixture to pork mixture in bowl; keep warm.
4
Heat remaining 2 1/2 tablespoons oil in pan. Add cooked rice and soy sauce to pan; saute 3 minutes. Return pork mixture to pan. Stir in broth and next 5 ingredients (through black pepper); cook 2 minutes or until thoroughly heated. Spoon 1 1/2 cups fried rice mixture onto each of 4 individual plates; top each serving with 1 1/2 teaspoons peanuts.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (3 1/2-ounce) bag boil-in-bag long-grain rice, 3 tablespoons canola oil, divided, 1 tablespoon chopped peeled fresh ginger, 3 garlic cloves, minced, and more.

Yes, Pork And Edamame Fried Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork And Edamame Fried Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions