Pork Fried Rice
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), minced / pressed|
|Minced fresh ginger||1⁄2 Teaspoon|
|Thinly sliced green onions||50 Gram (1/2 Cup)|
|Lean ground pork||4 Ounce (115 Gram)|
|Shiitake mushrooms||2 Ounce, stems removed and caps thinly sliced (55 Grams, About 8 In Number)|
|Frozen peas||75 Gram (1/2 Cup)|
|Frozen corn kernels||75 Gram, thawed and drained (1/2 Cup)|
|Fat free low sodium chicken broth||120 Milliliter (1/2 Cup)|
|Reduced sodium soy sauce||30 Milliliter (2 Tablespoon)|
|Cooked long grain white rice||390 Gram (Cooled, 5 Cups)|
1. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add garlic, ginger, and onions; then crumble in pork. Stir-fry until pork is browned (about 5 minutes).
2. Add mushrooms, peas, corn, and 1/4 cup (60 ml) of the broth to pan; stir-fry until liquid has eyaporated (about 2 minutes). Add remaining 1/4 cup (60 ml) broth; then stir in soy sauce and rice. Stir-fry until rice is heated through.