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Spicy Jerk Pork with Pepper Fried Rice

One of the keys to making a delicious fried rice is starting with cold rice. For best results, cook the rice (in salted water) the day before. Fluff it, then cover and chill it overnight.

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  • Makes: 4 servings
  • Serving Size: 1 2/3 cups
  • Start to Finish: 30 mins

Spicy Jerk Pork with Pepper Fried Rice

Directions

  1. In a small bowl combine curry powder, salt, cayenne pepper, and ginger. In a separate small bowl combine soy sauce and wine; set aside.
  2. Place pork in a resealable plastic bag. Add spice mixture to bag. Seal bag; toss to coat.
  3. Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over high heat until a bead of water vaporizes within 2 seconds of contact. Swirl in 1 Tbsp. of peanut oil, add pork and stir-fry 2 minutes or until pork is no longer pink. Remove pork from skillet. Swirl in another Tbsp. of oil. Add peppers; stir-fry 2 to 3 minutes. Remove peppers from pan. Add remaining 1 Tbsp. of oil and rice; stir-fry 2 minutes, breaking up rice with spatula until heated through. Swirl in soy sauce mixture. Return pork and peppers to pan; stir-fry 1 minute until heated through. To serve, sprinkle with parsley. Pass lime wedges.

Nutrition Facts (Spicy Jerk Pork with Pepper Fried Rice)

  • Per serving:
  • 368 kcal cal.,
  • 13 g fat
  • (2 g sat. fat,
  • 4 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 55 mg chol.,
  • 600 mg sodium,
  • 39 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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