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Pork Fried Rice Recipe

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This recipe for Pork Fried Rice, by , is from The Light Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



6 oz pork tenderloin
1/8 ts chinese five-spice powder
1 tbs vegetable cooking spray
1 1/2 ts vegetable oil, divided
1/2 ts fennel seeds, crushed
1/2 c chopped fresh broccoli
1/2 c sliced fresh mushrooms
1/4 c chopped green onions
1/4 c coarsely shredded carrot
1 1/2 c cooked rice, cooked without
-salt or; fat
1 tb low-sodium soy sauce
1/8 ts 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.

Number Of Servings:
Number Of Servings:




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