Another excellent fried rice with edamame

Slightly adjusted from Cooking Light


Yield: 4 servings

Ingredients

• 1  (3 1/2-ounce) bag boil-in-bag long-grain rice
• 3  tablespoons  canola oil, divided
• 1  tablespoon  chopped peeled fresh ginger
• 3  garlic cloves, minced
• 6  ounces  pork tenderloin, trimmed and cut into cubes (we used leftover pork tenderloin)
• 1/2  cup  shelled edamame (green soybeans)
• 1/2  cup  preshredded carrot
• 1/2  cup  diagonally cut green onions
• 1/2  cup  (1/4-inch-thick) slices red bell pepper, each cut in half
• 2  tablespoons  low-sodium soy sauce
• 1/2  cup  water
• 2  tablespoons  chopped fresh cilantro
• 1 1/2  tablespoons rice vinegar
• 1  tablespoon  Thai chili sauce
• 1/4  teaspoon  black pepper
• 
  
• Preparation

Cook rice according to package directions; set aside.

Heat 1/2 teaspoon oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 1 minute. Add pork; sauté 3 minutes or until pork loses its pink color. Place pork mixture in a large bowl; cover and keep warm.

Add 1 teaspoon oil to pan. Add edamame and carrot; sauté 2 minutes. Add onions and bell pepper; sauté 2 minutes. Add carrot mixture to pork mixture in bowl; keep warm.

Heat remaining 2 1/2 tablespoons oil in pan. Add cooked rice and soy sauce to pan; sauté 3 minutes. Return pork mixture to pan. Stir in water and all remaining ingredients; cook 2 minutes or until thoroughly heated. Spoon 1 1/2 cups fried rice mixture onto each of 4 individual plates.