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4 Servings of pork and vegetables, about 1/2 cup each.
4 Servings of cooked rice, about 2 cups each
Preparation Time: 20 Minutes
Cooking Time: 25 To 30 Minutes


    Chicken broth, reduced sodium 2 cups
    Hot water 2 cups
    Rice, uncooked 2 cups
    Vegetable oil 2 tablespoons 
    Broccoli cuts, frozen cumin 2 cups
    Carrots, cleaned, sliced thinly 1 cup
    Onions, minced 1/4 cup
    Garlic powder 1 teaspoon
    Canned mushrooms, drained 1/2 cup
    Ground pork 1 pound + 7 ounces
    Soy sauce 4 tablespoons


1. Heat broth and water to a boil in sauce pan; add rice and return to boil. Reduce heat to low and simmer until tender, about 15 minutes.

2. Heat 1 tablespoon of oil in skillet. Add broccoli , carrots, onions, and garlic powder. Cook until crisp-tender, about 5 minutes. Remove from skillet. Add mushrooms. Cook for 1 minute and set aside.

3. Heat second tablespoon of oil in skillet. Add pork; cook until pork no longer remains pink. Drain liquid.

4. Add soy sauce and stir until mixed; add vegetables to pork mixture. Cook until heated, about 1 to 2 minutes.

5. Serve pork mixture over cooked rice.

Note: Sodium level can be reduced from 799 milligrams to 532 milligrams by reducing soy sauce from 4 to 2 tablespoons.

    Calories 860
    Total fat  33 grams
    Saturated fat  10 grams
    Cholesterol  108 milligrams
    Sodium 799 milligrams

United States Department of Agriculture, Center for Nutrition Policy and Promotion


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