Recipe courtesy of Elizabeth Schneider
Plantains and Pork Fried Rice
- Yield: Serves 2 to 3 as a main course
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 557
- Total Fat
- 23
- Saturated Fat
- 4
- Carbohydrates
- 66
- Dietary Fiber
- 4
- Sugar
- 11
- Protein
- 22
- Cholesterol
- 48
- Sodium
- 635
Ingredients
1 large ripe (partly black) plantain
1/2 pound pork loin
1 medium onion
1 large garlic clove
4 medium scallions
2 1/2 tablespoons vegetable oil
2 teaspoons minced ginger
About 3 cups cold, cooked long-grain white rice
About 2 tablespoons chopped cilantro
About 2 tablespoons soy sauce
About 1/2 teaspoon Asian (dark) sesame oil
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.