Pineapple Pork Fried Rice

Pineapple Pork Fried Rice

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From: Diabetic Living Magazine

Satisfy your takeout craving with this easy, healthier recipe that features fresh pineapple and fresh ginger for loads of flavor.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 egg
  • 2 egg whites
  • 2 teaspoons canola oil
  • 1 pound pork tenderloin, cut into bite-size pieces
  • 1 tablespoon canola oil
  • 1 cup chopped fresh pineapple
  • ½ cup thinly sliced carrot (1 medium)
  • ½ cup thinly bias-sliced celery (1 stalk)
  • ½ cup sliced green onions (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

Preparation

  • Prep

  • Ready In

  1. In a small bowl beat together egg and egg whites; set aside. In a very large skillet or wok heat the 2 teaspoons oil over medium-high heat. Add pork. Stir-fry 3 to 5 minutes or until pork is no longer pink. Remove pork from skillet; set aside.
  2. Add the 1 tablespoon oil to the skillet or wok. Add pineapple, carrot, celery, green onions, and ginger; stir-fry 3 to 4 minutes or until vegetables are tender. Add garlic; stir-fry 30 seconds more. Add egg mixture; let stand 5 to 10 seconds or until egg sets on bottom but remains runny on top. Add rice. Turn and toss mixture continuously 1 minute. Stir in cooked pork, peas, soy sauce, and cilantro; heat through. Serve immediately.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 386 calories; 11 g fat(2 g sat); 4 g fiber; 41 g carbohydrates; 31 g protein; 39 mcg folate; 144 mg cholesterol; 8 g sugars; 3,206 IU vitamin A; 26 mg vitamin C; 44 mg calcium; 2 mg iron; 546 mg sodium; 585 mg potassium
  • Nutrition Bonus: Vitamin A (64% daily value), Vitamin C (43% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 vegetable, 2 starch, 3 lean meat, 1 fat

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