Healthy Pork Tenderloin Cauliflower Fried Rice + More Healthy Chinese Food Recipes
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The weekend's almost here — admit it, you're thinking about it too! Wanna switch up your usual takeout routine? Pick up the ingredients to make this vegged-out cauliflower swap with lean pork tenderloin so you're ready when the cravings hit…
1/4 of recipe (about 1 3/4 cups): 215 calories, 5g total fat (1g sat. fat), 639mg sodium, 24g carbs, 6g fiber, 11g sugars, 19g protein
Cook: 15 minutes
1/3 cup (about 3 large) egg whites or fat-free liquid egg substitute
8 oz. raw pork tenderloin, trimmed of excess fat, chopped
1/8 tsp. garlic powder
1/8 tsp. ground ginger
1/8 tsp. salt
1/8 tsp. black pepper
4 cups riced cauliflower
2 cups frozen peas and carrots
1 cup chopped onion
1 tbsp. sesame oil
2 tsp. chopped garlic
1/4 cup thick teriyaki marinade or sauce
Bring an extra-large skillet sprayed with nonstick spray to medium heat. Scramble egg whites/substitute until fully cooked, about 3 minutes, using a spatula to break them into bite-sized pieces. Transfer to a medium bowl.
Remove skillet from heat; clean, if needed. Respray, and bring to medium-high heat. Add pork and seasonings. Cook and stir until browned on all sides, about 2 minutes.
Add cauliflower, frozen veggies, onion, oil, and garlic. Cook and stir until pork is fully cooked and veggies are soft, 6–8 minutes.
Reduce heat to medium low. Add scrambled egg whites/substitute and teriyaki sauce. Cook and stir until hot and well mixed, about 2 minutes.
MAKES 4 SERVINGS
Chew on this:
It's October 7th, National Frappe Day. Want a swap for a Frappuccino? We have sooo many yummy ice-blended coffee drinks for you to choose from.
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