Pork and Edamame Fried Rice (Hold the Pork!)

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This is another recipe from about two weeks ago. I finally received my November issue of Cooking Light (www.cookinglight.com)  about the 3rd week of November due to a mix-up. I had recently bought a big carton of edamame (soybeans:  http://www.edamame.com/ ) at Costco and stumbled upon this recipe in the new issue of Cooking Light. As I started to prepare the recipe, disaster struck. The pork tenderloin I purchased had a very, very bad pungent odor to it. It was so bad I had to throw it out. I don’t cook pork all that often but I knew something was wrong with this one. I can’t even describe the smell, just know it was awful. But since I started cooking the rest of the meal (including some frozen egg rolls) I decided to just finish it up without the pork. The rice itself turned out to be delicious! Besides omitting the pork, I also omitted the peanuts. The fresh ginger I think really brought out the flavors.

Overall rating: 4 stars

Pork and Edamame Fried Rice

From 
Cooking Light
The best fried rice starts with leftover cooked rice; the grains are less moist, which makes them better to “fry” than fresh-cooked rice. For quick weeknight meals, start with boil-in-bag instant rice; let it cool while you prepare the remaining ingredients. Total time: 40 minutes.


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
Cook rice according to package directions; set aside. Heat 1/2 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 edamame and carrot; sauté 2 minutes. Add onions and bell pepper; sauté 2 minutes. Add carrot mixture to pork mixture in bowl; keep warm.Heat remaining 2 1/2 tablespoons oil in pan. Add cooked rice and soy sauce to pan; sauté 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.Yield:  4 servingsCALORIES 473 (29% from fat); FAT 15.1g (sat 2.6g,mono 6.6g,poly 4.3g); PROTEIN 17.8g; CHOLESTEROL 28mg; CALCIUM 32mg; SODIUM 810mg; FIBER 5g; IRON 4.2mg; CARBOHYDRATE 64.8g Cooking Light, NOVEMBER 2006

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