Long-grain brown rice varieties retain their shape and remain separated as they cook, resulting in a less sticky grain that's ideal for salads, stir-frys and pilafs. But, instead of reaching for your standard brown rice at the grocery store, give basmati or jasmine rice a try - they're relatively inexpensive and easy to find.
- Cook Time
- Prep Time
- 3/4 cup uncooked long-grain brown basmati or jasmine rice
- 8 oz sugar snap peas or snow peas, tips snapped off and tough strings removed
- 1 tsp extra-virgin olive oil
- 1 lb pork tenderloin, trimmed of visible fat and cut into 1/2-inch-thick medallions
- 2 carrots, peeled and cut into 1-inch-long matchsticks
- 3 cloves garlic, sliced into thin rounds
- 2 tsp ground ginger
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- Juice 1 orange
- 8 oz bean sprouts, rinsed
- If rice vinegar isn't one of your pantry staples, try swapping in apple cider vinegar in equal amounts in its place for an equally satisfying pork stir-fry.
- Prepare rice according to package directions.
- Meanwhile, fill a medium pot halfway with water and bring to a boil. Add peas, reduce heat to a simmer and cook for 5 minutes; drain and set aside.
- Heat oil in a large saucepan over medium heat for 1 minute. Add pork and cook for 3 minutes. Turn over medallions, add carrots, garlic and ginger, and continue cooking for another 3 minutes. Swirl in soy sauce and vinegar, scraping bottom of pan to deglaze it. Cut open a medallion to make sure that pork is cooked through. If not, continue cooking for 1 more minute; check again.
- Remove pan from heat. Stir in orange juice, sprouts and peas. Toss pork mixture with rice and serve.
- Serving Size: 4 oz pork, 1/2 cup rice, 5 oz vegetables, 2 oz sauce
- Calories: 328
- Carbohydrate Content: 39 g
- Cholesterol Content: 73 mg
- Fat Content: 5 g
- Fiber Content: 5 g
- Protein Content: 31 g
- Saturated Fat Content: 1 g
- Sodium Content: 284 mg
- Sugar Content: 7 g