1 1/2 lbs pork tenderloin
2 TBSP Asian Seasoning Mix
1/2 tsp salt
1 can (14.5 oz) chicken broth
2 TBSP vegetable oil
3 medium carrots peeled and diced
1/2 medium red bell pepper, diced
3 garlic cloves, pressed
2 cups uncooked instant white rice
1 cup frozen peas, thawed
2 TBSP soy sauce *we didn't use this much because it had to much soy sauce taste*
2 green onions, thinly sliced, divided
1. Trim fat and silver skin from pork. Slice pork lengthwise into four strips; thinly slice strips crosswise. Combine pork, seasonings mix and salt into bowl; mix well. Poor broth into (2-cup) Easy Read Measuring cup; add enough water to measure 2 cups. Set aside.
2. Heat oil in skillet over medium-high heat 1-3 minutes or until shimmering. Add half of the pork to skillet. cook undisturbed 3-4 minutes or until browned. Cook and stir an additional 2-3 minutes or until browned on both sides. Remove pork from skillet; keep warm. Repeat with remaining pork.
3. Add carrots and bell pepper to skillet. Cook 3-4 minutes or until crisp tender. Add pressed garlic; cook 10-20 seconds or until fragrant. Add broth mixture; bring to a boil. Stir in rice; remove skillet from heat. Cover and let stand 5 minutes. Uncover; cook rice mixture over medium-high heat 5-7 minutes, stirring occasionally, until liquid is absorbed and grains can be separated easily. Remove skillet from heat. Stir in pork, peas, soy sauce and white parts of onions. Garnish with onion tops.