Chinese Pork And Rice
|Long grained rice||2⁄3 Cup (10.67 tbs) (Uncooked)|
|Pork||1 Cup (16 tbs) (Leftovers)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Soy sauce||2 Teaspoon|
Melt butter in heavy frying pan.
Add the uncooked rice, season with salt and cook until rice grains turn golden.
Give it an occasional stir.
While rice is frying, cut onion and celery in thin slices, pepper in thin strips, leftover pork in small pieces.
Add onion to rice and cook several minutes, then pour in the boiling water in which bouillon cube has been dissolved.
Cover tightly and cook about 20 minutes or until rice is tender when you nibble grain.
Add pepper, celery and pork; cover tightly and place over a very low heat or over a warm spot on your range for about 10 minutes more or until vegetables are tender but still slight crisp.
Just before serving to four, stir in soy sauce.
Calories 288 Calories from Fat 78
% Daily Value*
Total Fat 9 g13.6%
Saturated Fat 4.6 g23%
Trans Fat 0 g
Cholesterol 55.8 mg18.6%
Sodium 1101.3 mg45.9%
Total Carbohydrates 35 g11.5%
Dietary Fiber 2.3 g9.2%
Sugars 4.9 g
Protein 17 g33.7%
Vitamin A 8.4% Vitamin C 60.9%
Calcium 4.2% Iron 7.3%
*Based on a 2000 Calorie diet