Szechuan Pork Fried Rice Recipe
Summary
Ingredients
| Pork tenderloin | 1 | |
| Vegetable cooking spray | ||
| Peanut oil | 2 Teaspoon, divided | |
| Ginger root | 1 Teaspoon, minced | |
| Crushed red pepper | 1/2 Teaspoon, dried | |
| Garlic | 2 Clove (5gm), minced | |
| 3 tablespoons low-sodium soy sauce | ||
| 1 1/2 cups snow pea pods | ||
| Cooked rice | 3 1/2 Cup (16 tbs), chilled | |
| 1/2 cup coarsely shredded carrot | ||
| Green onions | 1/3 Cup (16 tbs), thinly sliced | |
Directions
Trim fat from tenderloin; cut tenderloin into 1 1/2-inch strips.
Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides.
Heat at medium-high (375°) until hot.
Add pork, gingerroot, pepper, and garlic; stir-fry 3 to 4 minutes or until pork is browned.
Transfer pork mixture to a shallow bowl; add soy sauce, and set aside.
Drizzle remaining 1 teaspoon oil around top of wok.
Add snow peas; stir-fry 1 minute.
Add rice and carrot; stir-fry 2 minutes.
Add green onions and reserved pork mixture; stir-fry 3 to 4 minutes or until thoroughly heated.
Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides.
Heat at medium-high (375°) until hot.
Add pork, gingerroot, pepper, and garlic; stir-fry 3 to 4 minutes or until pork is browned.
Transfer pork mixture to a shallow bowl; add soy sauce, and set aside.
Drizzle remaining 1 teaspoon oil around top of wok.
Add snow peas; stir-fry 1 minute.
Add rice and carrot; stir-fry 2 minutes.
Add green onions and reserved pork mixture; stir-fry 3 to 4 minutes or until thoroughly heated.
Chef
