Ingredients
1/8 teaspoon Chinese five-spice powder6 ounces boneless pork loin, cut into 1/4-inch cubes1/2 teaspoon fennel seed, crushed1-1/2 teaspoons canola oil, divided2 cups fresh broccoli florets1 celery rib with leaves, sliced1/2 cup shredded carrot1/4 cup chopped green onions1-1/2 cups cold cooked brown rice1 tablespoon reduced-sodium soy sauce1/8 teaspoon pepper
Preparation
Sprinkle five-spice powder over pork and toss to coat. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork for 3 minutes or until brown. Remove and keep warm.
Stir-fry fennel seed in 3/4 teaspoon oil for 30 seconds. Add the broccoli, celery, carrot and onions; stir-fry for 3 minutes or until crisp-tender. Remove and keep warm.
Stir-fry rice in remaining oil for 2 minutes. Stir in soy sauce and pepper. Return pork and vegetables to the pan; cook and stir until heated through.
