Recipes and Cooking Spicy Jerk Pork with Pepper Fried Rice 3.0 (6) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 1, 2013 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 - 3 teaspoon curry powder ½ teaspoon salt ¼ teaspoon cayenne pepper ¼ teaspoon ground ginger 1 tablespoon soy sauce 1 tablespoon dry white wine or dry sherry 12 ounce pork tenderloin, thinly sliced crosswise 3 tablespoon peanut or vegetable oil 2 red, orange, and/or yellow sweet peppers, cut into bite-size pieces 1 banana pepper, sliced crosswise and seeded, if desired 3 cup cold cooked long grain rice* Fresh flat-leaf Italian parsley Lime halves or wedges Directions In a small bowl combine curry powder, salt, cayenne pepper, and ginger. In a separate small bowl combine soy sauce and wine; set aside. Place pork in a resealable plastic bag. Add spice mixture to bag. Seal bag; toss to coat. 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. Rate it Print Nutrition Facts (per serving) 368 Calories 13g Fat 39g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 368 % Daily Value * Total Fat 13g 17% Saturated Fat 2g 10% Cholesterol 55mg 18% Sodium 600mg 26% Total Carbohydrate 39g 14% Total Sugars 3g Protein 22g Vitamin C 88.2mg 441% Calcium 31mg 2% Iron 1.9mg 11% Potassium 576mg 12% Folate, total 39.6mcg Vitamin B-12 0.4mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.