This one dish meal is bursting with texture and taste. Fresh pineapple, crisp-tender carrots and celery, and pungent ginger combine with pork in this homemade fried rice recipe that's ready in 45 minutes, start to finish.
Nutrition per serving may change if servings are adjusted.
2 egg whites
2 teaspoons canola oil plus 1 tablespoon, divided
1 pound pork tenderloin, cut into bite-size pieces
1 cup chopped fresh pineapple
½ cup thinly sliced carrot (1 medium)
½ cup thinly bias-sliced celery (1 stalk)
½ cup sliced scallions (4)
2 teaspoons grated fresh ginger
2 cloves garlic, minced
2 cups cooked jasmine rice
½ cup frozen peas, thawed
3 tablespoons reduced-sodium soy sauce
1 tablespoon snipped fresh cilantro
Beat together egg and egg whites in a small bowl; set aside. Heat 2 teaspoons oil over medium-high heat in a very large skillet or wok. Add pork. Stir-fry 3 to 5 minutes or until the pork is no longer pink. Remove the pork from the skillet; set aside.
Add the remaining 1 tablespoon oil to the skillet or wok. Add pineapple, carrot, celery, scallions, and ginger; stir-fry 3 to 4 minutes or until the vegetables are tender. Add garlic; stir-fry 30 seconds more. Add the egg mixture; let stand 5 to 10 seconds or until the egg sets on bottom but remains runny on top. Add cooked rice. Turn and toss mixture continuously 1 minute. Stir in the cooked pork, the peas, soy sauce, and cilantro; heat through. Serve immediately.