Title: Pork Fried Rice
Categories: Meats
Yield: 2 Servings

6 oz Pork tenderloin
1/8 ts Chinese five-spice powder
Vegetable cooking spray
1 1/2 ts Vegetable oil, divided
1/2 ts Fennel seeds, crushed
1/2 c Chopped fresh broccoli
-flowerets
1/2 c Sliced fresh mushrooms
1/4 c Chopped green onions
1/4 c Coarsely shredded carrot
1 1/2 c Cooked rice, cooked without
-salt or fat
1 tb Low-sodium soy sauce
1/8 ts 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. Heat
remaining 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).

Per serving: 362 Calories; 7g Fat (18% calories from fat); 24g Protein; 49g
Carbohydrate; 55mg Cholesterol; 306mg Sodium

Recipe by: Cooking Light, May 1994, page 130

Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.