I have tried many versions of fried rice including pork fried rice. This recipe from Betty Crocker is a wonderful twist on a tried and true favorite. Tropical mango gives this fried rice the aroma and taste of…the Philippines!
Prep Time: 25 min
Total Time: 30 min
Makes: 5 servings
3/4 cup diced cooked pork
1/2 teaspoon cornstarch
1 mango, peeled and diced (1 pound)
1 can (8 ounces) sliced water chestnuts, drained
1 cup sliced fresh mushrooms (3 ounces)
1 tablespoon finely chopped gingerroot
1 garlic clove, finely chopped
3 cups cold cooked rice
2 teaspoons reduced-sodium soy sauce
1 cup frozen green peas, thawed
2 medium green onions, sliced (2 tablespoons)
1/8 teaspoon pepper
1. Mix pork and cornstarch. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add pork, mango, water chestnuts, mushrooms, ginger root and garlic; stir-fry 1 minute. Remove pork mixture from wok.
2. Spray wok or skillet with cooking spray; heat until cooking spray starts to bubble. Add rice; stir-fry about 1 minute or until rice is hot. Stir in soy sauce. Add pork mixture, peas, onions and pepper; stir-fry 1 minute.
Use any remaining mango in a fresh-fruit salad, and serve alongside the fried rice.
Don’t live in an area of fresh mangoes? Use 1 cup of diced mango slices available in jars instead.
This is great as a side dish served with a main dish of gingered shrimp.
To see some really great recipes check out: Betty Crocker
(2 votes, average: 5 out of 5)
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