Pork Fried “Rice”

INGREDIENTS

6 ounces HORMEL® ALWAYS TENDER® Pork Loin Filet, thinly sliced
3 tablespoons HOUSE OF TSANG® Korean Teriyaki Stir-Fry Sauce
1 tablespoon seasoned rice vinegar
2 cups farro*
2 tablespoons HOUSE OF TSANG® Stir-Fry Oil, divided
1 large egg, lightly beaten
½ cup peeled, sliced carrot
3 garlic cloves, minced
3 tablespoons chopped fresh gingerroot
½ cup sliced green onion
¼ pound cooked shrimp, coarsely chopped
½ cup chopped red bell pepper
½ cup chopped broccoli
3 tablespoons HOUSE OF TSANG® Ginger-Flavored Soy Sauce
2 teaspoons light brown sugar
½ teaspoon ground white pepper

DIRECTIONS

1. In small bowl, combine pork, teriyaki sauce and rice vinegar. Set aside.
2. Cook farro according to package directions. Spread in single layer on jelly-roll pan and set aside.
3. In wok, heat 1 tablespoon stir-fry oil over medium-high heat. Add egg and cook 30 seconds. Remove from wok with slotted spoon and set aside. Add pork mixture and cook 5 to 7 minutes or until cooked through and slightly charred. Remove from wok and clean wok.
4. Return wok to heat and add remaining 1 tablespoon wok oil. Add carrots and cook 3 minutes. Stir in garlic, ginger and green onion and cook 1 minute. Add shrimp, red bell pepper and broccoli and cook 3 to 4 minutes or until broccoli and pepper is crisp tender. Add farro, reserved egg and pork and toss until thoroughly combined. In small bowl stir together soy sauce and remaining ingredients; add to stir-fry and toss until heated through.
*Brown rice may be substituted for farro.