Ingredients
Marinade Ingredients
- 1 tablespoon soy sauce (lowest sodium available)
- 1 tablespoon plain rice vinegar
- OR 1 tablespoon dry sherry
- 1 teaspoon cornstarch
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- 1 pound pork tenderloin, all visible fat discarded, cut into 3/4-inch cubes
Sauce Ingredients
- 1/2 cup fat-free, low-sodium chicken broth
- 1/2 cup all-fruit apricot spread
- 2 tablespoons plain rice vinegar
- OR 2 tablespoons white wine vinegar
- 1 tablespoon soy sauce (lowest sodium available)
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- Cooking spray
- 2 large eggs, lightly beaten with a fork
- 1 teaspoon canola or corn oil
- 2 to 3 teaspoons crushed red pepper flakes
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium carrot, diced
- 3 cups cooked brown rice (cold preferred)
- 1 8-ounce can pineapple chunks in their own juice, drained
- 1 cup frozen green peas, thawed
- 4 medium green onions, sliced
Directions
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In a large glass dish, whisk together the marinade ingredients. Add the pork, turning to coat. Cover and refrigerate for 10 minutes to 8 hours, turning occasionally.
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Meanwhile, in a small bowl, whisk together the sauce ingredients. Set aside.
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When the pork is done marinating, heat a wok or large skillet over medium-high heat. Remove from the heat and lightly spray with cooking spray (being careful not to spray near a gas flame). Cook the eggs for 1 to 2 minutes, stirring frequently, until scrambled. Break up into pieces. Transfer to a plate.
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Carefully wipe the wok with paper towels. Heat the oil over high heat, swirling to coat the bottom. Cook the pork with the marinade and the red pepper flakes for 5 minutes, or until the pork is no longer pink on the outside and tender, stirring frequently. Cook the bell pepper and carrots for 2 to 3 minutes, or until tender-crisp, stirring frequently.
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Stir in the rice, pineapple, peas, green onions, reserved broth mixture and reserved egg pieces. Reduce the heat to medium. Cook for 3 to 5 minutes, or until the mixture is warmed through, stirring occasionally to break up the rice.
Published on March 31, 2023
