Ingredients
- 1/2 pound pulled pork
- 1 cup long-grain rice
- 4 1/2 tsp canola oil
- 2 cup frozen mixed vegetables
- 1 Tbsp chicken broth
- 2 tsp low-sodium soy sauce
- 2 eggs
Preparation Notes
Thaw vegetables before beginning recipe.
Directions
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In a medium pot, over medium-high heat, cook rice according to package directions.
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Fluff with a fork and set aside, uncovered.
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In a wok or large skillet over high heat, warm the oil.
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Add the pork and cook, stirring occasionally, until lightly browned, about 2 minutes.
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Transfer about half of the pork to a plate or bowl and cover loosely to keep warm.
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Add the rice and vegetables to the skillet and stir-fry until heated through, 1 to 2 minutes.
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Stir in the broth and soy sauce.
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Make a well in the center of the mixture and add gently-beaten eggs, gently stirring the eggs occasionally until softly set, 1 to 2 minutes.
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Stir to mix the eggs into the rice.
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Top with the reserved pork and serve.
Nutrition
250 calories; 7 g fat; 2 g saturated fat; 95 mg cholesterol; 310 mg sodium; 31 g carbohydrate; 1 g fiber; 13 g protein