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.
- 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
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g