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Pork Fried Rice for Two

By: Laura Kittleson

"'My husband and I often make a meal of this appealing stir-fry,' write Laura Kittleson of Casselberry, Florida. 'It's nicely seasoned and chock-full of vegetables.'"

Rate/Review | Read Reviews (26)

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

1/8 teaspoon Chinese five-spice powder
6 ounces boneless pork loin, cut into 1/4 inch cubes
1/2 teaspoon fennel seed, crushed
1 1/2 teaspoons canola oil, divided
2 cups broccoli florets
1 celery rib with leaves, sliced
1/2 cup shredded carrot
1/4 cup chopped green onions
1 1/2 cups cold cooked brown rice
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon pepper

Directions

Sprinkle five-spice powder over pork and toss to coat. In a large nonstick skillet or wok coated with nonstick cooking spray, stir-fry pork for 3 minutes or until brown. Remove and keep warm. Stir-fry fennel seed in 3/4 teaspoon oil for 30 seconds. Add the broccoli, celery, carrot and onions; stir-fry for 3 minutes or until crisp-tender. Remove and keep warm.
Stir-fry the rice in remaining oil for 2 minutes. Stir in soy sauce and pepper. Return pork and vegetables to the pan; cook and stir until heated through.

Footnotes

Nutritional Analysis: One serving (1-3/4 cups) equals 367 calories, 10 g fat (2 g saturated fat), 50 mg cholesterol, 417 mg sodium, 44 g carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 2 lean meat, 2 starch, 2 vegetable, 1/2 fat.