250 calories; 7 g fat; 2 g saturated fat; 95 mg cholesterol; 310 mg sodium; 31 g carbohydrate; 1 g fiber; 13 g protein
Thaw vegetables before beginning recipe.
In a medium pot, over medium-high heat, cook rice according to package directions.
Fluff with a fork and set aside, uncovered.
In a wok or large skillet over high heat, warm the oil.
Add the pork and cook, stirring occasionally, until lightly browned, about 2 minutes.
Transfer about half of the pork to a plate or bowl and cover loosely to keep warm.
Add the rice and vegetables to the skillet and stir-fry until heated through, 1 to 2 minutes.
Stir in the broth and soy sauce.
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.
Stir to mix the eggs into the rice.
Top with the reserved pork and serve.