- 4 cups basmati rice
- 8 cups water
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon chili garlic sauce
- 1 1/2 teaspoons hoisin sauce
- 2 tablespoons peanut oil, divided
- 1 pound pork shoulder, cut into 1/4-inch cubes
- 1 large egg, lightly beaten
- 1 1/2 cups chopped red bell pepper
- 1 cup frozen shelled edamame
- 2/3 cup thinly sliced green onions
- Bring water and rice to a boil in a large pot. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Meanwhile, combine soy sauce, chili garlic sauce, and hoisin in a bowl.
- Heat a wok or large skillet over high heat. Add 1 tablespoon peanut oil; swirl to coat. Add pork in a single layer; cook, without stirring, for 2 minutes. Stir-fry until pork is no longer pink in the center and juices run clear, about 4 minutes. Transfer pork to soy sauce mixture; toss to coat.
- Pour egg into the pan; cook, without stirring, until set, about 45 seconds. Cut egg into bite-sized pieces.
- Add remaining 1 tablespoon oil to pan; swirl to coat. Add bell pepper, edamame, and 1/2 cup green onions; stir-fry 1 minute. Add cooked rice; stir-fry 2 minutes. Add pork and soy sauce mixture; cook, stirring constantly, until heated through, about 1 minute. Top rice with egg and remaining green onions.
05/25/2019
recipepes.com
30-minute pork fried rice, recipe
PT15M
PT1H
5
455 calories
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