Ingredients:

For the sauce:
½ cup (125 mL) no-salt-added chicken or vegetable broth*
3 Tbsp (45 mL) soy sauce
1 Tbsp (15 mL) cider or rice vinegar**
1 tsp (5 mL) granulated sugar
1 Tbsp (15 mL) fresh ground ginger (or 2 tsp dry ginger)***
1 Tbsp (15 mL) corn starch
1 tsp (5mL) fish sauce (optional)****

For the stir fry:
2 Tbsp (30 mL) vegetable oil*****
½ red or white onion, diced******
2 cloves garlic minced
1 lb (450 g) lean ground pork
1 red bell pepper, diced
1 broccoli crown*******, chopped into bitesize pieces
2 tsp (10 mL) lime juice
4 eggs
2 green onions, chopped
2 cups (500 mL) of prepared long grain rice

Instructions:

In small mixing bowl, whisk together ingredients for the sauce (broth, soy sauce, vinegar, sugar, ginger,
corn starch and fish sauce). Set aside.

In wok or large skillet, heat half of the oil over medium-high heat; cook onion and garlic with pork,
stirring and breaking up the meat with a spoon, until no longer pink.

Mix in sauce, then add peppers and broccoli. Cook, stirring, until vegetables are tender, about 3-4
minutes. Stir in lime juice.

Meanwhile, in a separate skillet, heat remaining oil over medium heat; cook eggs, until whites are set
but yolks are still runny, about 3 minutes.

Serve eggs over stir fry mixture. Sprinkle with green onion. Serve over cooked long grain rice.

* no-added-salt chicken broth used for recipe analysis
** cider vinegar used for recipe analysis
*** fresh ginger used for recipe analysis
**** optional items not included in recipe analysis
***** canola oil used for recipe analysis
****** 125 mL white/yellow onion used for recipe analysis
******* 250 mL chopped broccoli used for recipe analysis

Nutrients per serving:

Calories: 551
Carbohydrates: 36 g
Fat: 30 g
Protein: 32 g
Sodium: 1094 mg
Fibre: 2 g