Pork and Edamame Fried Rice

Ingredients

• 0.3 teaspoon pepper black
• 3 tablespoons canola oil divided
• 0.5 cup preshredded carrot 
• 2 tablespoons dry-roasted peanuts unsalted
• 0.5 cup edamame green shelled ( soybeans)
• 0.5 cup less-sodium chicken broth fat-free
• 2 tablespoons cilantro leaves fresh chopped
• 1 tablespoon ginger fresh peeled chopped
• 3  garlic cloves minced
• 0.8 cup diagonally cut green onions 
• 6 ounces pork tenderloin trimmed cut into thin strips
• 2 tablespoons soya sauce low-sodium
• 0.5 cup bell pepper red cut in half ()
• 3.5 ounce boil-in-bag rice long-grain
• 0.5 teaspoon salt 
• 1.5 tablespoons seasoned rice vinegar 
• 1 tablespoon thai chili sauce (such as Sriracha)

Equipment

• bowl
• frying pan
• wok

Directions

1. Cook rice according to package directions; set aside.
2. Heat 1/2 teaspoon oil in a wok or large nonstick skillet over medium-high heat.
3. Add ginger and garlic; saut 1 minute.
4. Add pork; saut 3 minutes or until pork loses its pink color.
5. Place pork mixture in a large bowl; cover and keep warm.
6. Add 1 teaspoon oil to pan.
7. Add edamame and carrot; saut 2 minutes.
8. Add onions and bell pepper; saut 2 minutes.
9. Add carrot mixture to pork mixture in bowl; keep warm.
10. Heat remaining 2 1/2 tablespoons oil in pan.
11. Add cooked rice and soy sauce to pan; saut 3 minutes. Return pork mixture to pan. Stir in broth and next 5 ingredients (through black pepper); cook 2 minutes or until thoroughly heated. Spoon 1 1/2 cups fried rice mixture onto each of 4 individual plates; top each serving with 1 1/2 teaspoons peanuts.