Pineapple Pork Fried Rice | Midwest Living
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Pineapple Pork Fried Rice

Pineapple Pork Fried Rice

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  • Makes: 4 servings
  • Yield: 6 cups
  • Start to Finish 45 mins

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Ingredients

  • 1 egg
  • 2 egg whites
  • 2 teaspoons canola oil
  • 1 pound pork tenderloin, cut into bite-size pieces
  • 1 tablespoon canola oil
  • 1 cup chopped fresh pineapple
  • 1/2 cup thinly sliced carrot
  • 1/2 cup thinly bias-sliced celery
  • 1/2 cup sliced green onions
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • 2 cups cooked jasmine rice
  • 1/2 cup frozen peas, thawed
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon snipped fresh cilantro
  • Finely chopped peanuts, lime wedges, and/or sriracha sauce (optional)

Directions

  1. In a bowl whisk together egg and egg whites. In an extra-large skillet or wok heat the 2 teaspoons oil over medium-high heat. Add pork. Cook and stir 3 to 5 minutes or until pork is no longer pink. Remove pork from skillet.
  2. Add the 1 tablespoon oil to the skillet. Add the next five ingredients (through ginger); cook and stir 3 to 4 minutes or until vegetables are tender. Add garlic; cook and stir 30 seconds more. Add egg mixture; let stand 5 to 10 seconds or until egg sets on bottom but remains runny on top. Add rice. Turn and toss mixture continuously 1 minute. Stir in cooked pork, peas, soy sauce, and cilantro; heat. If desired, sprinkle with peanuts and serve with lime wedges and/or sriracha sauce.

Tip

  • Shortcut Instead of starting with a whole pineapple, pick up a container of cut-up pineapple from the produce section and finish chopping it at home.

Nutrition Facts

(Pineapple Pork Fried Rice)

Servings Per Recipe 4, cal. (kcal) 386, Fat, total (g) 11, chol. (mg) 144, sat. fat (g) 2, Starch () 2, Lean Meat () 3, Fat () 1, Carb Choice () 3, pro. (g) 31, vit. A (IU) 3206, vit. C (mg) 26, Thiamin (mg) 1, Riboflavin (mg) 1, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 39, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 546, Potassium (mg) 585, calcium (mg) 44, iron (mg) 2, carb. (g) 41, Monounsaturated fat (g) 5, Vegetables () 2, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 8

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