Pork and Vegetable Fried Rice

This Pork and Vegetable Fried Rice is a hearty and flavorful dish, combining tender pork with vibrant vegetables and gluten-free rice for a satisfying meal. Perfect for a quick weeknight dinner, it brings a taste of homemade comfort to your table.

Ingredients

• Cooked rice (preferably day-old) - 2 cups
• Pork tenderloin - 150 grams, thinly sliced
• Carrot - 1 medium, diced
• Green bell pepper - 1 medium, diced
• Frozen peas - 1/2 cup
• Green onions - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Tamari (gluten-free soy sauce) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste
• Egg - 1, beaten

Steps

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced pork tenderloin and cook for about 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and ginger, sauté for 30 seconds until fragrant.
4. Add the diced carrot and green bell pepper, cooking for about 3-4 minutes until softened.
5. Stir in the frozen peas and cook for an additional 2 minutes.
6. Push the vegetables to one side of the skillet, then pour the beaten egg into the other side and scramble until fully cooked.
7. Add the cooked rice to the skillet, mixing everything together well.
8. Return the cooked pork to the skillet, then pour the tamari and sesame oil over the mixture, stirring to combine.
9. Season with salt and pepper to taste, and mix in the chopped green onions just before serving.

Nutrition

• Calories: 480
• Protein: 25 g
• Carbs: 62 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 850 mg
• Cholesterol: 150 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein from the pork and egg, promoting muscle health.
• Contains a variety of vegetables providing essential vitamins and minerals.

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