Prep Time: 5 minutes
Cook Time: 30 minutes
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
1/2 pound cooked pulled pork
1 cup long-grain rice
1 3/4 cup water, plus 2 tablespoons
4 1/2 teaspoons safflower oil, OR sunflower, or other high-heat cooking oil
2 cups frozen mixed vegetables, thawed
1 tablespoon chicken broth
2 teaspoons soy sauce, or more to taste
2 large eggs, lightly beaten
In a medium pot over medium-high heat, combine the rice and water and bring to a boil. Reduce to a simmer, cover, and cook until the water has evaporated and the rice is al dente, about 15 minutes. Fluff with a fork and set aside, uncovered.
In a wok or large skillet over high heat, warm the oil. Add the pork and cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer about half of the pork to a plate or bowl and cover loosely to keep warm.
Add the rice and vegetables to the skillet and stir-fry until heated through, 1 to 2 minutes. Stir in the broth and soy sauce. Make a well in the center of the mixture and add the eggs, gently stirring the eggs occasionally until softly set, 1 to 2 minutes. Stir to mix the eggs into the rice. Add more soy sauce to taste, top with the reserved pork, and serve.
Note: Cooking the rice al dente will help keep it from becoming gummy in the stir-fry.
Makes 6 servings
This recipe is also a great way to use up leftover cooked rice. To go that route, skip the first step in the recipe and just start with about 3 cups of cold cooked long-grain rice. To vary the recipe, use different types of mixed vegetables or use your favorite fresh vegetables, sautéed until crisp-tender. You can also use oyster or hoisin sauce instead of the soy sauce.
Calories: 250 calories
Protein: 13 grams
Fat: 7 grams
Sodium: 310 milligrams
Cholesterol: 95 milligrams
Saturated Fat: 2 grams
Carbohydrates: 31 grams
Fiber: 1 grams