Chinese Pork Fried Rice
Recipe from Family Circle

This is a great way to use leftover rice. Sub in chicken breast or even more veggies for the pork, if you wish.



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Servings: 6
Prep Time: 15 mins
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Ingredients
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    1/2  cup 
    reduced-sodium chicken broth
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    1/4  cup 
    light soy sauce
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    1   tablespoon 
    oyster sauce
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    1/2  teaspoon 
    ground ginger
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    1/4  teaspoon 
    red pepper flakes
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    1   pound 
    boneless pork chops, about 1/2 inch thick
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    2   
    eggs, lightly beaten
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    1   tablespoon 
    canola oil
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    1   
    large onion, peeled and chopped
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    1   
    large red sweet pepper, cored, seeded and thinly sliced
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    3   cups 
    cooked brown rice
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    4   
    scallions, sliced
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    1   cup 
    frozen peas, thawed
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    1   tablespoon 
    sesame oil

Directions
1.
In a small bowl, mix together broth, soy sauce, oyster sauce, ginger and pepper flakes. Set aside.
2.
Heat broiler. Broil pork chops for 4 minutes per side. Dice and reserve.
3.
Heat a medium-size nonstick skillet over medium heat. Coat with cooking spray. Add eggs and cook for 2 minutes, until set. Remove to a plate and cut into 1/2-inch strips. Reserve.
4.
Heat oil in a large nonstick skillet or wok. Add onion and red pepper and stir-fry for 5 to 6 minutes, until softened. Stir in broth mixture and rice. Stir-fry 2 minutes. Add reserved pork, egg strips, scallions, peas and sesame oil. Stir gently to combine and heat through, about 2 minutes.
Nutrition information
Per Serving: cal. (kcal) 339, Fat, total (g) 11, chol. (mg) 117, sat. fat (g) 2, carb. (g) 36, fiber (g) 5, pro. (g) 24, sodium (mg) 653, Percent Daily Values are based on a 2,000 calorie diet
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