Thai Peanut Pork & Veggie Fried Rice
Prep: 10 minutes
Cook: 12 minutes • Serves: 4
2 tablespoons canola oil
4 cooked Pork Tenderloin & Veggie Kabobs, skewers removed
2 packages (8.8 ounces each) ready-to-serve jasmine rice
1/4 cup Thai peanut sauce
1/2 cup coarsely chopped fresh basil and/or cilantro
1/4 cup chopped dry roasted, unsalted peanuts
1/4 cup thinly sliced green onions
4 cooked Pork Tenderloin & Veggie Kabobs, skewers removed
2 packages (8.8 ounces each) ready-to-serve jasmine rice
1/4 cup Thai peanut sauce
1/2 cup coarsely chopped fresh basil and/or cilantro
1/4 cup chopped dry roasted, unsalted peanuts
1/4 cup thinly sliced green onions
1.In large skillet, heat oil over medium-high heat. Add pork and vegetables; cook 3 minutes, stirring occasionally. Add rice and 3/4 cup water; cover and cook 7 minutes or until heated through, stirring occasionally. Add peanut sauce; cook 2 minutes, stirring frequently. Makes about 5 cups.
2. Serve fried rice topped with basil, peanuts and green onions.
Approximate nutritional values per serving (1-1/4 cups):
507 Calories, 21g Fat (3g Saturated), 41mg Cholesterol, 685mg Sodium,
57g Carbohydrates, 3g Fiber, 6g Sugars, 24g Protein
