http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000109596
Total: 24 minutes
Yield: 4 servings (serving size: about 2 cups)
Ingredients:
2 tablespoons peanut oil or olive oil
1/2 teaspoon kosher salt, divided
1/2 pound boneless pork loin chop, cut into 1/2-inch pieces
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped green onion bottoms (white part)
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
3 cups cooked, chilled long-grain brown rice
1 large egg
3 tablespoons mirin
3 tablespoons lower-sodium soy sauce
1 teaspoon dark sesame oil
1/4 teaspoon freshly ground black pepper
2 cups fresh bean sprouts
1/4 cup canned diced water chestnuts, rinsed and drained
1 cup chopped green onion tops
Preparation:
1. Heat a large skillet over medium-high heat. Add peanut oil to pan, swirling to coat. Sprinkle 1/8 teaspoon salt over pork. Add pork to pan, and sauté for 2 minutes or until browned on all sides. Add carrot and celery to pan, and sauté for 2 minutes or until lightly browned, stirring frequently.
2. Stir in green onion bottoms, garlic, and ginger; cook for 15 seconds, stirring constantly. Add rice, stirring well to coat rice with oil; cook, without stirring, for 2 minutes or until edges begin to brown. Stir rice mixture, and cook, without stirring, an additional 2 minutes or until edges begin to brown. Make a well in center of rice mixture. Add egg; stir-fry for 30 seconds or until soft-scrambled, stirring constantly.
3. Stir in mirin, and cook for 1 minute or until mirin is absorbed. Stir in the remaining 3/8 teaspoon salt, soy sauce, sesame oil, and pepper. Remove from heat, and stir in bean sprouts and water chestnuts. Sprinkle with green onion tops.
Nutritional Information:
Calories: 408
Fat: 12.4g (sat 2.6g,mono 5.4g,poly 3.6g)
Protein: 21g
Carbohydrate: 49.3g
Fiber: 6.5g
Cholesterol: 82mg
Iron: 2.4mg
Sodium: 627mg
Calcium: 79mg
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