Recipe courtesy of Elizabeth Schneider
Recipe courtesy of Elizabeth Schneider
Watch how to make this recipe.
Plantains and Pork Fried Rice
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- Yield: Serves 2 to 3 as a main course
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 557
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 4 g
- Sugar
- 11 g
- Protein
- 22 g
- Cholesterol
- 48 mg
- Sodium
- 635 mg
- Yield: Serves 2 to 3 as a main course
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 557
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 4 g
- Sugar
- 11 g
- Protein
- 22 g
- Cholesterol
- 48 mg
- Sodium
- 635 mg
Ingredients
Directions
- Trim plantain tips. Cut plantain into 2- to 3-inch lengths. Slit skin on each piece lengthwise, then remove, pulling slightly crosswise rather than down the length of the piece. Cut into 1/2-inch slices, then cut into 1/2-inch dice, more or less. Cut pork into pieces the same size. Halve onion through "poles," then cut lengthwise into slices. Mince garlic. Slice scallions thin.
- Heat large nonstick skillet or wok over high flame. Add 1 tablespoon oil and pork; stir-fry until browned, about 2 minutes. Add plantain; brown on one side without stirring, about 1 minute. Then toss and cook until browned on all sides, another minute or two. Transfer to a platter; reserve.
- Return pan to heat, add 1/2 tablespoon oil, the ginger, and garlic; stir-fry a few seconds. Add onion and cook a minute. Add remaining 1 tablespoon oil. Sprinkle in rice and toss 1 minute.
- Add pork and plantain, tossing. Add scallions and 2 tablespoons cilantro. Sprinkle with 2 tablespoons soy sauce and sesame oil, tossing. Taste for seasoning, adding soy, cilantro, and sesame oil, as desired. Scoop onto a platter and serve hot.
