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Fareway

Servings: 6

Total Time: 30 minutes

  • 1/2 pound pulled pork
  • 1 cup long-grain rice
  • 4 1/2 tsp canola oil
  • 2 cup frozen mixed vegetables
  • 1 Tbsp chicken broth
  • 2 tsp low-sodium soy sauce
  • 2 eggs

Preparation Notes

Thaw vegetables before beginning recipe.

Directions

  1. In a medium pot, over medium-high heat, cook rice according to package directions.

  2. Fluff with a fork and set aside, uncovered.

  3. In a wok or large skillet over high heat, warm the oil.

  4. Add the pork and cook, stirring occasionally, until lightly browned, about 2 minutes.

  5. Transfer about half of the pork to a plate or bowl and cover loosely to keep warm.

  6. Add the rice and vegetables to the skillet and stir-fry until heated through, 1 to 2 minutes.

  7. Stir in the broth and soy sauce.

  8. Make a well in the center of the mixture and add gently-beaten eggs, gently stirring the eggs occasionally until softly set, 1 to 2 minutes.

  9. Stir to mix the eggs into the rice.

  10. Top with the reserved pork and serve.

Nutrition

250 calories; 7 g fat; 2 g saturated fat; 95 mg cholesterol; 310 mg sodium; 31 g carbohydrate; 1 g fiber; 13 g protein

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