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Asian - Pork Fried Rice Post by :Eagle55 Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3189

Click below to download : Asian - Pork Fried Rice (Format : PDF)

Asian - Pork Fried Rice

6 ounces pork tenderloin
1/8 teaspoon Chinese five-spice powder
Vegetable cooking spray
1 1/2 teaspoons vegetable oil -- divided
1/2 teaspoon fennel seeds -- crushed
1/2 cup chopped fresh broccoli flowerets
1/2 cup sliced fresh mushrooms
1/4 cup chopped green onions
1/4 cup coarsely shredded carrot
1 1/2 cups cooked rice
cooked without salt or fat
1 tablespoon low-sodium soy sauce
1/8 teaspoon pepper

Trim fat from pork, and cut into 1/4-inch cubes. Sprinkle five-spice powder evenly over pork.

Coat a wok or large non stick skillet with cooking spray; place over medium-high heat until hot.

Add pork; stir-fry 3 minutes or until browned. Spoon pork and drippings into a bowl; set aside.

Heat 3/4 teaspoon oil in wok over medium-high heat. Add fennel seeds; stir-fry 30 seconds.

Add broccoli, mushrooms, green onions, and carrot; stir-fry 3 minutes.

Add to pork mixture; stir well, and set aside.

Heatremaining 3/4 teaspoon oil in wok over medium heat.

Add rice and stir-fry for 2 minutes. Add soy sauce and pepper; stir well.

Return the pork mixture to wok. Cook until thoroughly heated. Yield: 2 servings (serving size: 1-1/2 cups).
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Asian - Vegetarian Fried Rice Asian - Vegetarian Fried Rice

Asian - Vegetarian Fried Rice
Vegetable Fried Rice 2 cups LONG grain uncooked rice 3 1/4 cups water 1/4 cup diced onion 2 cups chopped vegetables of your choice we had squash, carrots, pea pods, red pepper (all diced) salt to taste 1/2 cup soy sauce 4 Tablespoons veggie oil 1/4 cup chopped scallions Rinse rice once with water and drain well. Add rice and 3 1/4 cups water to microwavable container. Do not cover. Microwave on high for 8 minutes; stir once. Cook 4 more

Asian - Pineapple And Scallop Fried Rice Asian - Pineapple And Scallop Fried Rice

Asian - Pineapple And Scallop Fried Rice
1 tablespoon veg oil 1 tablespoon minced peeled fresh ginger 2 cloves garlic -- minced 4 ounces bay scallops 3 cups cooked short grain rice 1 cup coarsly chopped pineapple 1 tablespoon fresh lemon juice 1/4 teaspoon salt 1/4 to 1/2 tsp pepper 1/2 tablespoon minced fresh cilantro Heat oil in a large nonstick skillet over med-high heat. Add ginger and garlic; stir-fry 2 min. or until lightly browned. Add scallops; stir-fry 3 min. or until the scallops are done. Add rice, pineapple, juice, salt and pepper; stir-fry 2 min. or until thoroughly heated. Sprinkle with cilantro.