1large red bell pepper, diced(any color bell pepper is fine)
3cupspork tenderloin or roast, cooked and cubed
3cupsbrown rice, cooked or frozen
⅓cup low sodium soy sauce
1tablespoonrice wine vinegar
1teaspoonsesame oil, plus extra for sauteing
½packetoriental Ramen seasoning(optional)
Preheat large skillet over medium heat with approx. 1 tablespoon canola oil. Add the diced carrots and bell pepper. Saute a few minutes until they begin to soften. Add the pork and continue to saute another 5 minutes.
Push the vegetables and pork to the side. Add 2 teaspoons sesame oil to the pan and add the rice. Saute the rice for 5 minutes, before mixing the vegetables, pork, and rice together.
In a small bowl, mix together the soy sauce, rice wine vinegar, hoisin sauce, sesame oil, oriental Ramen seasoning, and water.
Start by adding the sauce, a little at a time, to the rice mixture, stirring to combine. Add only enough sauce that can be absorbed by the rice. Serve and top with sliced scallions.
Frozen brown rice (such as Birds Eye Steamfresh) works very nicely in this recipe.