Pork Fried Rice

posted by Sue Freeman 05-28-98 4:51 PM

Pork Fried Rice

6 ounces pork tenderloin
1/8 teaspoon Chinese five-spice powder
Vegetable cooking spray
1 1/2 teaspoons vegetable oil -- divided
1/2 teaspoon fennel seeds -- crushed
1/2 cup chopped fresh broccoli flowerets
1/2 cup sliced fresh mushrooms
1/4 cup chopped green onions
1/4 cup coarsely shredded carrot
1 1/2 cups cooked rice
cooked without salt or fat
1 tablespoon low-sodium soy sauce
1/8 teaspoon pepper

Trim fat from pork, and cut into 1/4-inch cubes. Sprinkle five-spice powder evenly over pork.

Coat a wok or large non stick skillet with cooking spray; place over medium-high heat until hot.

Add pork; stir-fry 3 minutes or until browned. Spoon pork and drippings into a bowl; set aside.

Heat 3/4 teaspoon oil in wok over medium-high heat. Add fennel seeds; stir-fry 30 seconds.

Add broccoli, mushrooms, green onions, and carrot; stir-fry 3 minutes.

Add to pork mixture; stir well, and set aside.

Heat remaining 3/4 teaspoon oil in wok over medium heat.

Add rice and stir-fry for 2 minutes. Add soy sauce and pepper; stir well.

Return the pork mixture to wok. Cook until thoroughly heated. Yield: 2 servings (serving size: 1-1/2 cups).

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