Juan Carlos Cruzs Pork Fried Rice Recipes

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JUAN-CARLOS CRUZ'S PORK FRIED RICE



Juan-Carlos Cruz's Pork Fried Rice image

This is pretty much the best pork fried rice recipe I have made and I have made a lot of them. I use leftover pork loin and left over rice for a great dish. This dish reheats amazingly too. This recipe comes from the Food Network website.

Provided by Londonsbk

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb pork tenderloin, diced into bite-size pieces
2 tablespoons hoisin sauce
1 tablespoon low sodium soy sauce
2 tablespoons ginger, grated
1 tablespoon garlic, crushed
1 tablespoon canola oil
1 tablespoon sesame oil
5 green onions, sliced
1 carrot, shredded
1 (10 ounce) box frozen peas
2 cups cooked brown rice, chilled
1/2 cup egg substitute

Steps:

  • In a medium bowl, toss the pork with 1 tablespoon of the hoisin sauce, 1 teaspoon of the soy sauce, 1 tablespoon of the ginger, and 2 teaspoons of the garlic. Mix Well.
  • Heat a heavy nonstick wok with 1/2 teaspoon of the canola oil. Add the pork with the spices and saute until pork is cooked, about 2 minutes. Remove pork from teh wok, set aside, and keep warm.
  • Add the remaining oil to the wok and heat over medium heat. Add the remaining hoisin and soy sauces, the remaining ginger and garlic, the sesame oil, and green onions and cook for about 3 minutes or until crisp tender. Add the carrots, peas, and rice. Continue cooking until warmed through, about 2 minutes. Add the egg substitute stirring to scramble until well cooked. Add the pork back into the wok and toss. Serve warm.

Nutrition Facts : Calories 385.1, Fat 11.5, SaturatedFat 2.1, Cholesterol 55.6, Sodium 458.6, Carbohydrate 42.4, Fiber 6.5, Sugar 7.7, Protein 27.9

CHICKEN ASOPA



Chicken Asopa image

Make and share this Chicken Asopa recipe from Food.com.

Provided by icetea

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

3 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
2 teaspoons dried oregano
1/2 teaspoon fresh ground black pepper
1 tablespoon paprika
1/2 teaspoon salt
5 tablespoons olive oil
3 ounces Canadian bacon, chopped
1 garlic clove, chopped
1 medium onion, chopped
1 medium bell pepper, chopped
1 medium tomatoes, chopped
1/2 medium spicy turkey sausage, cut into 1/2-inch thick slices
1/4 cup pimento stuffed olive, chopped
1 tablespoon capers
1 cup long-grain white rice
3 cups water or 3 cups chicken stock
1/2 cup frozen peas

Steps:

  • Toss chicken with oregano, pepper, paprika, salt, and 2 tablespoons of olive oil until evenly coated.
  • Brown chicken in a nonstick skillet over medium-high heat.
  • Remove from heat and set aside.
  • Heat remaining 3 tablespoons oil a large non-stick pot. Add Canadian bacon and garlic and sauté until fragrant. Add the onion and bell pepper and sauté until onion and pepper are tender.
  • Add tomato, browned chicken, and sausage. Cover and simmer for 10 minutes. Add olives, capers, rice, and water. Cover and simmer for 15 minutes. Add frozen peas and simmer for 5 more minutes. Taste for seasoning and serve.

Nutrition Facts : Calories 516.2, Fat 15.7, SaturatedFat 2.8, Cholesterol 139.3, Sodium 619.8, Carbohydrate 31.3, Fiber 2.4, Sugar 2.6, Protein 59.2

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