Stir-Fried Pork and Vegetables With Rice Stir-Fried Pork and Vegetables With Rice

Ingredients:
2 cups chicken broth, reduced sodium
2 cups hot water
2 cups rice, uncooked
2 teaspoons vegetable oil
2 cups broccoli cuts, frozen
1 cup carrots, cleaned, sliced thinly
1/4 cup onions, minced
1 teaspoon garlic powder
1/2 cup canned mushrooms
1 pound, 7 ounces ground pork
4 tablespoons soy sauce

Directions:

  1. Heat broth and water to a boil in sauce pan; add rice and return to boil. Reduce heat to low and simmer until tender, about 15 minutes.
  2. Heat 1 tablespoon of oil in skillet. Add broccoli, carrots, onions, and garlic powder. Cook until crisp- tender, about 5 minutes. Remove from skillet. Add mushrooms. Cook for 1 minute and set aside.
  3. Heat second tablespoon of oil in skillet. Add pork; cook until pork no longer remains pink. Drain liquid.
  4. Add soy sauce and stir until mixed; add vegetables to pork mixture. Cook until heated, about 1 to 2 minutes.
  5. Serve pork mixture over cooked rice.

Preparation time: 20 minutes
Cooking time: 25 to 30 minutes

Note: Sodium level can be reduced from 799 milligrams to 532 milligrams by reducing soy sauce from 4 to 2 tablespoons.

4 Servings of pork and vegetables, about 1⁄2 cup each; 4 Servings of cooked rice, about 2 cups each

Per serving:

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