Pork And Edamame Fried Rice

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1 (3 1/2-ounce) bag boil-in-bag long-grain rice

3 tablespoons canola oil, divided

1 tablespoon chopped peeled fresh ginger

3 garlic cloves, minced

6 ounces pork tenderloin, trimmed and cut into thin strips

1/2 cup shelled edamame (green soybeans)

1/2 cup preshredded carrot

3/4 cup diagonally cut green onions

1/2 cup (1/4-inch-thick) slices red bell pepper, each cut in half

2 tablespoons low-sodium soy sauce

1/2 cup fat-free, less-sodium chicken broth

2 tablespoons chopped fresh cilantro

1 1/2 tablespoons seasoned rice vinegar

1 tablespoon Thai chili sauce (such as Sriracha)

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons unsalted, dry-roasted peanuts

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