Pork Fried Rice

Ingredients

• 8 o.z. Pork
• 1/4 cup low-sodium chicken broth
• 1 tbsp reduced-sodium teriyaki
• sauce
• 1/2 tsp groun coriander
• 1/4 tsp ground ginger
• 2 tsp peanut oil
• 2 large eggs, lightly beaten
• 1 cup chopped scallions
• 1 cup chopped green bell pepper
• 1 cup shredded carrots
• 1 1/2 cups cooked brown rice
• 1/2 cup thawed frozen peas

Directions

• 1. Heat wok or large nonstick skillet sprayed with nonstick cooking
• spray over medium high heat; add pork. Cook, stirring frequently, 4-
• 5 minutes, until browned. Transfer to medium bowl; add broth,
• teriyaki sauce, coriander and ginger, Stir and set aside.
• 2. Add 1 teaspoon of the oil to wk and heat; add eggs. Cook,
• stirring, until set but still moist. Transfer to small bowl.
• 3. Heat the remaining teaspoon o oil in same skillet; add scallions,
• pepper and carrots. Cook, stirring frequently, 3-4 minutes, until
• tender. Stir in rice and peas; cook until rice begins to brown. Add
• pork mixture and cooked eggs; cook 5 minutes, until pork is heated
• through.
• Each serving provides: 1/2 fat, 1 1/2 vegetables, 2 proteins, 1
• bread, 5 optional caloris
• Per serving: 272 caloris, 17 g protein, 11 g fat 27 g carbahydrate,
• 194 mg sodium, 153 mg cholesterol, 4 g dietary fiber.