Sweet & Sour Pork Fried Rice
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Ingredients
Marinade- 1 tbsp Low sodium soy sauce
- 1 tbsp Rice vinegar
- 1 tsp Cornstarch
- 1/2 cup Low sodium chicken broth
- 1/2 cup Apricot spread
- 2 tbsp Rice vinegar, or white wine vinegar
- 1 tbsp Low sodium soy sauce
- 1 lb Pork tenderloin, trimmed of fat and cut into 3/4-inch chunks
- 2 Eggs, lightly beaten
- 1 tsp Canola oil
- 2-3 tsp Crushed red pepper flakes
- 1 Red bell pepper, cut into 1-inch pieces
- 1 Carrot, diced
- 3 cups Cooked brown rice, cooled
- 8 oz can Pineapple chunks, drained
- 1 cup Frozen peas, thawed
- 4 Scallions, sliced
Instructions
- Whisk together the marinade ingredients.
- Stir in the pork, cover and refrigerate for 10 minutes to 8 hours, mixing occasionally.
- In a separate bowl, whisk together the sauce ingredients and set aside.
- Heat a wok or large skillet over medium-high heat. Once hot, remove from the heat and lightly spray with cooking spray.
- Add the eggs and cook for 1-2 minutes, stirring frequently, until scrambled. Break up into pieces and move to a plate.
- Wipe down the wok with paper towels then add the canola oil and heat over high heat.
- Add the pork, marinade and red pepper flakes and cook, stirring often, for about 5 minutes, until the pork is no longer pink on the outside.
- Stir in the bell pepper and carrots and cook, stirring often, for 2-3 minutes, until tender-crisp.
- Add the rice, pineapple, peas, scallions, prepared sauce and eggs. Reduce the heat to medium and cook for 3-5 minutes, until it is warmed through and well combined.
Notes
Recipe adapted from Recipes.Heart.org