January 10th, 2012
By LeeAnne Wright
Pour sugar and half of water in medium skillet on medium-high heat. Cook and stir 6–8 minutes or until syrup is light golden brown. Be careful that it does not burn.
Add pork; stir to coat with the syrup. Stir in remaining water and fish and soy sauces. Reduce heat to low; simmer 15 minutes or until pork is cooked through and liquid is reduced to a light syrup.
Heat 1 tablespoon oil in a wok or large skillet on medium-high heat. Add garlic and eggs; scramble until set. Add rice; stir-fry 3 minutes, or until rice is heated through. Add vegetables and pork mixture; stir-fry 1 minute. Add green onions; stir-fry 30 seconds. Let cool; pack servings in freezer bags. Send to school with fresh, chopped cilantro and cucumber slices.
318 calories, 6 g fat, 44 mg calcium, 753 mg sodium, 42 g carbohydrates, 2 g fibre, 24 g protein. Source of fibre; excellent source of niacin, vitamins B6 and B12, selenium and manganese; good source of iron; source of vitamins C and D.