Mango-Pork Fried Rice

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

Prep Time: 25 min Start to Finish: 30 min
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.

Nutrition Information1 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*: Vitamin A 18 %; Vitamin C 26 %; Calcium 4 %; Iron 14 % Exchanges: 2 Starch; 1 Fruit; 1 Vegetable; 1/2 Very Lean Meat

*Percent Daily Values are based on a 2,000 calorie diet.

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.