Cooks-Choice Fried Rice

• 1 cup frozen green peas
• 12 ounces cooked pork from Orange Sesame Pork or other lean, low-sodium cooked meat, cut into 1/2-inch cubes (about 2 cups)
• 2 tablespoons soy sauce (lowest sodium available)
• 1 tablespoon vinegar (plain rice vinegar preferred)
• 1 tablespoon canola or corn oil
• 2 medium carrots, diced (about 1 1/2 cups)
• 1 medium onion, sliced
• 1/4 teaspoon crushed red pepper flakes
• 2 cups cooked brown rice (cold preferred)
• 1/4 cup fat-free, low-sodium chicken broth or water (if using cold rice)

1. Put the peas in a colander to begin thawing.
2. In a medium bowl, stir together the pork, soy sauce, and vinegar.
3. In a nonstick wok or large nonstick skillet, heat the oil over high heat for about 1 minute, or until very hot, swirling to coat the bottom.
4. Cook the carrots, onion, and red pepper flakes for 4 to 6 minutes, or until the vegetables begin to soften, stirring constantly.
5. Stir in the peas and rice.
6. If using cold rice, add the broth.
7. (Hot, moist rice wont need liquid.)
8. Cook for 2 minutes, stirring occasionally to break up the rice.
9. Stir in the pork mixture.
10. Cook for 3 to 5 minutes, or until all the ingredients are heated through, stirring occasionally.
11. Fried rice is best when made with cold rice because the rice grains stay firm and separate.
12. (Per Serving)
13. Calories: 342
14. Total Fat: 8.0g
15. Saturated: 1.5g
16. Trans: 0.0g
17. Polyunsaturated: 2.0g
18. Monounsaturated: 3.5g
19. Cholesterol: 74mg
20. Sodium: 478mg
21. Carbohydrates: 37g
22. Fiber: 5g
23. Sugars: 8g
24. Protein: 30g
25. Dietary Exchanges
26. 2 Starch
27. 1 Vegetable
28. 3 Lean Meat

frozen green peas, other lean, soy sauce, vinegar, corn oil, carrots, onion, red pepper, brown rice, chicken broth

Taken from www.epicurious.com/recipes/food/views/cook-s-choice-fried-rice-375779 (may not work)