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Ingredients

• 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

Description

Thai Chili Sauce, Cilantro, And Roasted Peanuts Add Zip To This Easy Dish. For The Best Texture And Flavor, Use Leftover Rice, Which Has Less Moisture Than Fresh-cooked Grains.

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