Recipe from Cooking Light, July 2003. I've reduced the amounts of soy and hoisin sauce, because they are high in sodium. You could substitute regular cooked white rice, say 1 cup of rice cooked in 2 cups water. Also, feel free to use fresh chopped garlic and ginger if you don't have the bottled kind.

2 (3 1/2-oz.) bags boil-in-bag long-grain rice
1 lb. boneless cener-cut loin pork chops, cut into bite-sized pieces
1 1/2 teaspoons bottled minced garlic, divided
1 teaspoon bottled ground fresh ginger, divided
1 tablespoon dark sesame oil, divided
2 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
2 tablespoons rice vinegar
1/2 cup chopped green onions
1 tablespoon toasted sesame seeds

1. Cook rice according to package directions; omit salt. Drain well; set aside.

2. While rice cooks, toss pork with 1/2 teaspoon garlic and 1/2 teaspoon ginger. Heat 2 teaspoon oil in a large nonstick skillet over medium-high heat. Add pork; saute 3 minutes or until done. Remove from pan; keep warm.

3. Heat 1 teaspoon oil in pan over medium-high heat; add 1 teaspoon garlic and 1/2 teaspooon ginger; saute 30 seconds. Add rice, soy sauce, hoisin sauce and vinegar. Cook 2 minutes, stirring constantly. Stir in pork, cook 2 minutes or until thoroughly heated. Sprinkle with green onions and sesame seeds.

Makes 4 servings.