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Fried Rice With Pork And Kale

Nutrition per serving    (USDA % daily values)
CAL
2637
FAT
228%
CHOL
337%
SOD
84%

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Ingredients for 1 serving

2 tablespoons vegetable oil

2 garlic cloves, minced

1 tablespoon finely grated peeled fresh ginger

1 small onion, halved lengthwise and thinly sliced crosswise

1 carrot, cut into 1/8-inch-thick matchsticks

3/4 cupsautéed kale

1 1/2 cups chilled cooked rice such as jasmine rice

3 to 5 ouncesroast pork tenderloin (from a 3- to 4-inch piece; opposite page), cut crosswise into 1/3-inch-thick slices and slices cut into 1/3-inch-wide strips

1/2 cup mung bean sprouts (2 ounces)

1 tablespoon fresh lime juice

1 tablespoon soy sauce

1 teaspoon sugar

1 teaspoon minced fresh chile such as jalape ño, serrano, or Thai (including seeds)

2 scallions, thinly sliced

2 tablespoons chopped fresh cilantro

1 large egg, lightly beaten (optional)

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