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Ingredients
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1 teaspoon peanut or canola oil plus 2 tablespoons, divided
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2 large eggs, beaten
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3 scallions, thinly sliced
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2 teaspoons grated fresh ginger
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2 teaspoons minced garlic
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1 pound pork tenderloin, trimmed and cut into 1/2-inch pieces
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1 cup diced zucchini
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1 cup diced carrots
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2 cups cold cooked brown rice
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1 cup chopped kimchi (see Tips)
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3 tablespoons gochujang (see Tips)
Directions
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Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
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Add 1 tablespoon oil to the wok along with scallions, ginger and garlic; cook, stirring, until scallions have softened, about 30 seconds. Add pork and cook, stirring, for 1 minute. Add zucchini and carrots; cook, stirring, until just tender, 2 to 4 minutes. Transfer the contents of the wok to a large plate.
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Add remaining 1 tablespoon oil to the wok; add rice and stir until hot, 1 to 2 minutes. As you stir, pull the rice from the bottom to the top so it all gets coated with oil and evenly cooked.
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Return the pork, vegetables and eggs to the wok; add kimchi and gochujang sauce and stir until well combined.
Tips
Look for jars of kimchi near other refrigerated Asian ingredients or near sauerkraut or refrigerated pickles in well-stocked supermarkets or natural-foods stores.
Gochujang (Korean chile paste) is a fermented spicy condiment made from red chiles, soybeans and salt. Find it in Korean or Asian markets and some well-stocked supermarkets or natural-foods stores. To make a substitute, combine 2 tablespoons each white miso and Asian-style chile sauce, such as sriracha, and 2 teaspoons molasses.
Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.
Nutrition Facts (per serving)
401 | Calories |
15g | Fat |
38g | Carbs |
29g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size 1 1/2 cups | |
Calories 401 | |
% Daily Value * | |
Total Carbohydrate 38g | 14% |
Dietary Fiber 5g | 17% |
Total Sugars 7g | |
Added Sugars 4g | 8% |
Protein 29g | 59% |
Total Fat 15g | 19% |
Saturated Fat 3g | 17% |
Cholesterol 153mg | 51% |
Vitamin A 5655IU | 113% |
Vitamin C 10mg | 11% |
Folate 37mcg | 9% |
Sodium 554mg | 24% |
Calcium 55mg | 4% |
Iron 2mg | 13% |
Magnesium 82mg | 20% |
Potassium 680mg | 14% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.