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Recipe Summary

total:
45 mins
Servings:
4
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

386 calories; total fat 11g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 5g; cholesterol 144mg; sodium 546mg; potassium 585mg; carbohydrates 41g; fiber 4g; sugar 8g; protein 31g; trans fatty acidg; vitamin a 3206IU; vitamin c 26mg; thiamin 1mg; riboflavin 1mg; niacin equivalents 7mg; vitamin b6 1mg; folate 39mcg; vitamin b12 1mcg; calcium 44mg; iron 2mg.

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