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Ingredients

4 cups basmati rice 8 cups water ¼ cup reduced-sodium soy sauce 1 tablespoon chili garlic sauce 1 ½ teaspoons hoisin sauce 2 tablespoons peanut oil, divided 1 pound pork shoulder, cut into 1/4-inch cubes 1 large egg, lightly beaten 1 ½ cups chopped red bell pepper 1 cup frozen shelled edamame ⅔ cup thinly sliced green onions

Nutrition Info

626.9 calories carbohydrate: 104.9 g cholesterol: 60.7 mg fat: 13.2 g fiber: 2.8 g protein: 23.2 g saturatedFat: 3.3 g servingSize: - sodium: 533.9 mg sugar: 2.1 g transFat: : - unsaturatedFat: : -

Bring water and rice to a boil in a large pot. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Meanwhile, combine soy sauce, chili garlic sauce, and hoisin in a bowl.
Heat a wok or large skillet over high heat. Add 1 tablespoon peanut oil, swirl to coat. Add pork in a single layer, cook, without stirring, for 2 minutes. Stir-fry until pork is no longer pink in the center and juices run clear, about 4 minutes. Transfer pork to soy sauce mixture, toss to coat.
Pour egg into the pan, cook, without stirring, until set, about 45 seconds. Cut egg into bite-sized pieces.
Add remaining 1 tablespoon oil to pan, swirl to coat. Add bell pepper, edamame, and 1/2 cup green onions, stir-fry 1 minute. Add cooked rice, stir-fry 2 minutes. Add pork and soy sauce mixture, cook, stirring constantly, until heated through, about 1 minute. Top rice with egg and remaining green onions.

6 servings

Easy 30-minute pork fried rice. Perfect for a busy weeknight meal.