Preparation time: 30 minutes I Cook time: 30 minutes I Servings: 6 I WW Points Plus: 7 points
3 cups brown rice, cooked [about 1 cup uncooked]
1/2 lb pork tenderloin, diced
3 Tbsp low sodium soy sauce
1 packet stir fry seasoning [I used Sun-Bird]
4 green onions, sliced
1 Tbsp pure Sesame oil
1 Tbsp canola oil + 1 tsp
1 cup frozen peas & carrots mix
1 – 8oz can of pineapple chunks
In a small skillet, heat to medium and add the 1 teaspoon of canola oil. Add the diced pork and cook until nicely browned and almost cooked through – about 5 minutes.
In a wok (or large saute pan), heat the canola and sesame oil over medium high heat. Add 3 of the chopped green onions and the rice. Pat down evenly and allow to fry for 2 minutes then stir and pat down again. Continue this process until the rice has becomes slightly browned about 10 minutes total.
Add the seasoning packet and soy sauce. Stir to combine.
Once set, stir into the rice mixture. Next, add the pork, veggies, pineapple, and Sriracha sauce. Reduce heat to medium low and let rice sit for 3 minutes, allowing all flavors to marry together.
Sprinkle with remaining green onion and serve with additional soy sauce and Sriracha if desired.