Mango-Pork Fried Rice

Tropical mango gives this fried rice the aroma and taste of paradise!

  • Prep Time 25 min
  • Total Time 30 min
  • Servings 5

3/4
cup diced cooked pork
1/2
teaspoon cornstarch
1
mango, peeled and diced (1 pound)
1
can (8 ounces) sliced water chestnuts, drained
1
cup sliced fresh mushrooms (3 ounces)
1
tablespoon finely chopped gingerroot
1
garlic clove, finely chopped
3
cups cold cooked rice
2
teaspoons reduced-sodium soy sauce
1
cup frozen green peas, thawed
2
medium green onions, sliced (2 tablespoons)
1/8
teaspoon pepper

  • 1 Mix pork and cornstarch. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add pork, mango, water chestnuts, mushrooms, gingerroot and garlic; stir-fry 1 minute. Remove pork mixture from wok.
  • 2 Spray wok or skillet with cooking spray; heat until cooking spray starts to bubble. Add rice; stir-fry about 1 minute or until rice is hot. Stir in soy sauce. Add pork mixture, peas, onions and pepper; stir-fry 1 minute.

Expert Tips

Use any remaining mango in a fresh-fruit salad, and serve alongside the fried rice.

Can't find fresh mangoes? Use 1 cup of diced mango slices available in jars instead.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
25 ),
% Daily Value
Total Fat
3 g
3 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
15 mg
15 %;
Sodium
110 mg
110 %;
Total Carbohydrate
52 g
52 %
(Dietary Fiber
5 g
5 %
),
Protein
11 g
11 %
;
% Daily Value*:
Vitamin A
18%;
Vitamin C
26%;
Calcium
4%;
Iron
14%;
Exchanges:
2 Starch; 1 Fruit; 1 Vegetable; 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.