Recipe - Marinated-Pork Fried Rice

One half pound Pork tenderloin
One fourth cup Unsweetened pineapple juice
One fourth teaspoon Ground ginger
One fourth teaspoon Red pepper sauce
1 Clove garlic, crushed
One half cup Chopped onion (1 medium)
One half cup Chopped red bell pepper
2 tablespoon Reducedsodium soy sauce
3 cup Cold cooked rice

Trim fat from pork tenderloin and cut into 1/2inch cubes.

Mix pork, pineapple juice, ginger, pepper sauce and garlic in glass or
plastic bowl. Cover and refrigerate at least 1 hour but no longer than 12
hours.

Spray wok or 12inch nonstick skillet with nonstick cooking spray. Heat wok
until hot.

Remove pork from marinade; drain. Add pork to wok; stirfry 5 to 10 minutes
or until no longer pink. Remove pork from wok.

Add onion and bell pepper to wok; stirfry about 8 minutes or until onion
is tender.

Stir in pork and remaining ingredients. Cook about 10 minutes, stirring
constantly, until rice is hot and golden.

Sprinkle with chopped fresh chives and serve with additional soy sauce if
desired.

NUTRITIONAL INFORMATION (1 SERVING):

Calories 300 Protein
52%

Protein, g 34 Vitamin A
2%

Carbohydrate, g 25 Vitamin C
24%

Fat, g 7 Thiamin
40%

Unsaturated 5 Riboflavin
28%

Saturated 2 Niacin
: 30%

Dietary Fiber, g 3 Calcium
: 4%

Cholesterol, mg 105 Iron
: 14%

Sodium, mg 530

Potassium, mg 850

SOURCE: Betty Crocker's New Choices Cookbook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini