Rice Stir-Fry

Name: Rice Stir-Fry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 teaspoons canola oil, divided; 237 milliliters leftover cooked long grain rice; 118 milliliters sliced fresh mushrooms; 0 teaspoons minced garlic; 1 Tbsp chopped green onion; 2 Tbsps chopped green pepper; 113 grams pork tenderloin, cut into 1/2-inch cubes; 2 Tbsps chopped sweet red pepper; 1 Tbsp soy sauce; 0 teaspoons sugar; 118 milliliters fresh sugar snap peas; 118 milliliters sliced water chestnuts

You can never have too many side dish recipes, so give Rice Stir-Fry a try. Watching your figure? This gluten free and dairy free recipe has 149 calories, 8g of protein, and 5g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up pepper, sugar, sugar snap peas, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink.

Ingredients you will need

Pork

Cooking Oil

Equipment you will use

Frying Pan

Wok

Remove and keep warm. In the same pan, heat remaining oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry until vegetables are crisp-tender.

Ingredients you will need

Water Chestnuts

Vegetable

Mushrooms

Peppers

Garlic

Onion

Peas

Combine the soy sauce and sugar; stir into vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice; cook for 3-5 minutes or until heated through, stirring occasionally.

Ingredients you will need

Soy Sauce