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Sweet & Sour Pork Fried Rice

Sweet & Sour Pork Fried Rice

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  • 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


  1. Whisk together the marinade ingredients.
  2. Stir in the pork, cover and refrigerate for 10 minutes to 8 hours, mixing occasionally.
  3. In a separate bowl, whisk together the sauce ingredients and set aside.
  4. Heat a wok or large skillet over medium-high heat. Once hot, remove from the heat and lightly spray with cooking spray.
  5. Add the eggs and cook for 1-2 minutes, stirring frequently, until scrambled. Break up into pieces and move to a plate.
  6. Wipe down the wok with paper towels then add the canola oil and heat over high heat.
  7. 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.
  8. Stir in the bell pepper and carrots and cook, stirring often, for 2-3 minutes, until tender-crisp.
  9. 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.


Recipe adapted from