Pork Fried Rice

12 ounce pork ribeye, diced
3/4 diced carrots

3/4 cup diced celery
1 diced yellow onion

3/4 cup chopped broccoli
4  eggs
1 1/4 cup frozen peas (thawed)

1 tablespoon chives (dried or fresh)
1/2 teaspoon garlic powder
1 tsp ginger powder or paste

4-5 tablespoons soy sauce
3 cups cooked brown rice 

Spray cooking spray in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
Scramble eggs in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, broccoli,  soy sauce, garlic powder, and ground ginger into the pork mixture. Cook and stir until heated through..

14 Servings, 195 calories per serving

Southwest Chicken & Rice Salad Recipe

Ingredients

• 2 medium ears sweet corn
• 1/4 cup olive oil, divided
• 2 cups cubed cooked chicken breast
• 1 medium sweet red pepper, julienned
• 2 jalapeno peppers, seeded and minced
• 2 tablespoons minced fresh cilantro
• 1/4 cup lime juice
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup uncooked long grain rice
• 2 medium ripe California Avocados, peeled and cubed

Directions

• Remove and discard corn husks and silk. Brush 1 tablespoon oil over ears of corn. Grill, covered, over medium heat for 15-20 minutes or until tender. Cut corn from cobs.
• In a large bowl, combine the chicken, red pepper, jalapenos, cilantro and corn.
• In a small bowl, combine the lime juice, garlic, chili powder, salt, pepper and remaining oil; pour over chicken mixture and toss to coat. Cover and refrigerate for 2-3 hours.
• Cook rice according to package directions; cool. Just before serving, stir rice and avocados into salad. Yield: 10 servings.