Pork Fried Rice

I love to make fried rice and I like how it combines all the components of a meal into one tasty bowl!  Feel free to use pork, chicken, shrimp or even tofu for the protein!  I made this with jasmine rice because that's what I had on hand but you can use white, brown or even basmati.  Just be sure to make four servings of whichever rice you choose because different types of rice have different serving sizes!  Enjoy!

Pork Fried Rice (adapted from Cooking Light, October 2013)

1 c. jasmine rice, prepared according to package directions
1/4 c. low sodium soy sauce
2 T. hoisin sauce
1/2 t. crushed red pepper
2 T. extra virgin olive oil, divided
1 lb. boneless pork chops cut in thin strips
1 large egg, lightly beaten
1 large red bell pepper cut in strips
1 c. frozen shelled edamame
2/3 c. thinly sliced green onions

Combine soy sauce, hoisin sauce and crushed red pepper in a bowl.  Heat a wok or large skillet over high heat and add 1 T. olive oil and swirl to coat the pan.  Add the pork to the pan in a single layer and cook for 2 minutes without stirring.  Stir fry pork for 4 more minutes or until done.  Add the pork to the soy sauce mixture and toss to coat.

Add the egg to the pan and cook and stir for 45 seconds or until set.  Remove the egg from the pan.  Add the remaining 1 T. oil to the pan and swirl to coat.  Add bell pepper, edamame and 1/2 c. green onions.  Stir fry 1 minute.  Add the rice and stir fry 2 minutes.  Add pork and soy sauce mixture and stir fry, stirring constantly, for 1 minute.  Top the rice with the egg and remaining onion and serve.

4 servings (553 calories each serving) according to my calculator on loseit.com