Tangy fried rice with pork
Prep 15 min
Total 30 min
Makes 4 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
Instructions
- COMBINE rice with water in a large saucepan. Cook, following package directions, until rice is tender and water has been absorbed, 18 to 20 min. Scoop out and spread onto a baking sheet to cool slightly.
- HEAT canola oil in a large frying pan over medium-high. Crumble in pork. Cook, stirring often, until meat is no longer pink, 4 to 5 min. Add carrot and snow peas. Beat eggs, then add to pan, stirring constantly to scramble eggs until cooked. Stir in lime juice, soy sauce, lime zest chili-garlic sauce, then rice. Remove from heat. Sprinkle with cilantro.
Prep tip: Day-old rice works best — keep it refrigerated until ready to use.
Nutrition
Calories 533, Protein 31 g, Carbohydrates 41 g, Fat 26 g, Fibre 2 g, Sodium 440 mg. Excellent source of vitamin AWine Pairings
Citrusy fried rice
Pair it with: A surprising German delight.
German wines can be mystifying, but with a bit of careful pairing even the slightly sweeter examples can find a place at the dinner table. Peach, apple and citrus notes ally with this recipe’s lime and fried pork.
Our pick: Gustav Adolf Schmitt Niersteiner Spätlese Late Harvest, Germany, $14.
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