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Pork and Edamame Fried Rice

Thai chili sauce, cilantro, and roasted peanuts add zip to this easy dish. For the best texture and flavor, use leftover rice, which has less moisture than fresh-cooked grains.
4 Servings -
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Servings:4  | Calories:278 | Total Fat:15g  | Chol:21mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 15g
23 %
Sat Fat 2g
10 %
Total Carb 24g
8 %
Fiber 2g
8 %
Sugars 2g
Cholesterol 21mg
7 %
Sodium 897mg
37 %
Protein 13g
27 %
33% Canola oil
28% Long-grain rice
20% Others combined
16% Pork tenderloin
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 (3 1/2 ounce) bag boil-in-bag long-grain rice
3 tablespoons canola oil, divided
1 tablespoon chopped peeled fresh ginger
3 garlic cloves, minced
6 ounces pork tenderloin, trimmed and cut into thin strips
1/2 cup shelled edamame (green soybeans)
1/2 cup preshredded carrot
3/4 cup diagonally cut green onions
1/2 cup (1 / 4-inch-thick) slices red bell pepper, each cut in half
2 tablespoons low-sodium soy sauce
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons seasoned rice vinegar
1 tablespoon Thai chili sauce (such as Sriracha)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted, dry-roasted peanuts

Directions : View recipe directions on
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