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- In a small saucepan, bring milk and 3/4 cup water to a boil. Stir in rice and salt. When liquid returns to a simmer, reduce heat to low, cover and cook until liquid is absorbed, about 50 minutes. Remove from heat and keep covered for 10 minutes.
- In a small bowl, whisk together tamari, pineapple juice, honey, vinegar and oil; set aside. Heat a large skillet on medium-high and mist with cooking spray. Add pork and cook, stirring frequently and crumbling with a spatula, until no longer pink, 6 to 7 minutes. Transfer to a paper towel–lined plate to drain. Lightly press another paper towel over pork.
- Carefully wipe out skillet with paper towels. Return skillet to stove top, mist with cooking spray and heat to just above medium. Add pineapple and cook until very lightly browned, stirring occasionally, 2 to 3 minutes. Stir in ginger and cook until softened, about 30 seconds. Return pork to skillet, increase heat to medium high and add tamari mixture. Simmer, stirring occasionally, until sauce is reduced slightly, 1 to 2 minutes. Remove from heat and stir in scallions. Divide rice and pork among individual plates and top with cilantro and chiles (if using).
- Serving Size 1 cup stir fry, 1/2 cup rice
- Calories 469
- Carbohydrate Content 51.5 g
- Cholesterol Content 0 mg
- Fat Content 17 g
- Fiber Content 3.5 g
- Protein Content 32 g
- Saturated Fat Content 10 g
- Sodium Content 558 mg
- Sugar Content 17 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 2 g