{"id":1920,"date":"2019-02-08T13:00:45","date_gmt":"2019-02-08T17:00:45","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=1920"},"modified":"2019-02-02T16:31:01","modified_gmt":"2019-02-02T20:31:01","slug":"pineapple-pork-fried-rice","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/02\/08\/pineapple-pork-fried-rice\/","title":{"rendered":"Pineapple Pork Fried Rice"},"content":{"rendered":"

Ingredients<\/h2>\n
\n
\n
\n
\n
1 egg<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
\n
\n
2 egg whites<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
\n
\n
2 teaspoons canola oil plus 1 tablespoon, divided<\/div>\n
1 pound pork tenderloin, cut into bite-size pieces<\/div>\n
1 cup chopped fresh pineapple<\/div>\n
\u00bd cup thinly sliced carrot (1 medium)<\/div>\n
\u00bd cup thinly bias-sliced celery (1 stalk)<\/div>\n
\u00bd cup sliced scallions (4)<\/div>\n
2 teaspoons grated fresh ginger<\/div>\n
2 cloves garlic, minced<\/div>\n
2 cups cooked jasmine rice<\/div>\n
\u00bd cup frozen peas, thawed<\/div>\n
3 tablespoons reduced-sodium soy sauce<\/div>\n
1 tablespoon chopped fresh cilantro<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
\n

Preparation<\/h2>\n
\n
\n
    \n
  1. Beat together egg and egg whites in a small bowl; set aside. Heat the 2 teaspoons oil over medium-high heat in a very large skillet or wok. Add pork. Stir-fry 3 to 5 minutes or until the pork is no longer pink. Remove the pork from the skillet; set aside.<\/span><\/li>\n
  2. Add the remaining 1 tablespoon oil to the skillet or wok. Add pineapple, carrot, celery, scallions, and ginger; stir-fry 3 to 4 minutes or until the vegetables are tender. Add garlic; stir-fry 30 seconds more. Add the egg mixture; let stand 5 to 10 seconds or until the egg sets on bottom but remains runny on top. Add cooked rice. Turn and toss mixture continuously 1 minute. Stir in the cooked pork, the peas, soy sauce, and cilantro; heat through. Serve immediately.<\/span><\/li>\n<\/ol>\n

    \"Pineapple<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Ingredients 1 egg 2 egg whites 2 teaspoons canola oil plus 1 tablespoon, divided 1 pound pork tenderloin, cut into bite-size pieces 1 cup chopped fresh pineapple \u00bd cup thinly sliced carrot (1 medium) \u00bd cup thinly bias-sliced celery (1 stalk) \u00bd cup sliced scallions (4) 2 teaspoons grated fresh ginger 2 cloves garlic, minced […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-1920","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1920","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=1920"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1920\/revisions"}],"predecessor-version":[{"id":1921,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1920\/revisions\/1921"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=1920"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=1920"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=1920"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}