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1
Prepare the rice using the package directions, omitting the salt, margarine, and seasoning packet.
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2
Meanwhile, in a small bowl, whisk together the soy sauce, sherry, sugar, cornstarch, and red pepper flakes until the cornstarch is completely dissolved.
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3
Set aside.
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4
Heat a nonstick wok or large nonstick skillet over high heat for about 1 minute, or until very hot.
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5
Cook the pork for 3 minutes, stirring constantly.
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6
Add the soy sauce mixture.
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7
Cook for about 1 minute, or until the pork is cooked through and the sauce is thickened, stirring constantly.
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8
Remove from the heat.
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9
Arrange the rice on a platter, leaving room for the spinach on the outer edge.
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10
Spoon the pork and sauce over the rice.
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11
Cover the platter with aluminum foil to keep warm.
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12
Return the wok with any pan residue to high heat.
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13
Add about half the spinach and half the water.
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14
Cook for about 1 minute, or until the spinach is just limp, stirring constantly.
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15
Arrange around the outer edge of the rice.
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16
Re-cover the platter.
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17
Repeat with the remaining spinach and water.
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18
Instead of the pork, use 1 pound thinly sliced chicken tenders or boneless, skinless chicken breasts, all visible fat discarded.
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19
(Per Serving)
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20
Calories: 344
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21
Total Fat: 3.0g
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22
Saturated: 1.0g
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23
Trans: 0.0g
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24
Polyunsaturated: 0.5g
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25
Monounsaturated: 1.0g
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26
Cholesterol: 74mg
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27
Sodium: 347mg
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28
Carbohydrates: 46g
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29
Fiber: 3g
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30
Sugars: 4g
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31
Protein: 32g
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32
Dietary Exchanges
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33
2 1/2 Starch
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34
1 Vegetable
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35
3 Very Lean Meat
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36
(Per Serving)
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37
Calories: 345
-
38
Total Fat: 2.0g
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39
Saturated: 0.5g
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40
Trans: 0.0g
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41
Polyunsaturated: 0.5g
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42
Monounsaturated: 0.5g
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43
Cholesterol: 66mg
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44
Sodium: 361mg
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45
Carbohydrates: 46g
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46
Fiber: 3g
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47
Sugars: 4g
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48
Protein: 34g
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49
Dietary Exchanges
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50
2 1/2 Starch
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51
1 Vegetable
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52
3 Very Lean Meat
