This one dish meal is bursting with texture and taste. Fresh pineapple, crisp-tender carrots and celery, and pungent ginger combine with pork in this homemade fried rice recipe that's ready in 45 minutes, start to finish.
Ingredients
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1 egg
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2 egg whites
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2 teaspoons canola oil plus 1 tablespoon, divided
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1 pound pork tenderloin, cut into bite-size pieces
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1 cup chopped fresh pineapple
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½ cup thinly sliced carrot (1 medium)
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½ cup thinly bias-sliced celery (1 stalk)
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½ cup sliced scallions (4)
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2 teaspoons grated fresh ginger
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2 cloves garlic, minced
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2 cups cooked jasmine rice
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½ cup frozen peas, thawed
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3 tablespoons reduced-sodium soy sauce
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1 tablespoon snipped fresh cilantro
Description
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Beat together egg and egg whites in a small bowl; set aside. Heat 2 teaspoons oil over medium-high heat in a very large skillet or wok. Add pork. Stir-fry 3 to 5 minutes or until the pork is no longer pink. Remove the pork from the skillet; set aside.
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Add the remaining 1 tablespoon oil to the skillet or wok. Add pineapple, carrot, celery, scallions, and ginger; stir-fry 3 to 4 minutes or until the vegetables are tender. Add garlic; stir-fry 30 seconds more. Add the egg mixture; let stand 5 to 10 seconds or until the egg sets on bottom but remains runny on top. Add cooked rice. Turn and toss mixture continuously 1 minute. Stir in the cooked pork, the peas, soy sauce, and cilantro; heat through. Serve immediately.
