Mango-Pork Fried Rice

Mango-Pork Fried Rice

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

Prep Time

25

Minutes

Total Time

30

Minutes

Makes

5

servings

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.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Use any remaining mango in a fresh-fruit salad, and serve alongside the fried rice.
Substitution
Can't find fresh mangoes? Use 1 cup of diced mango slices available in jars instead.

Nutrition Information:

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