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In a small bowl, combine curry powder to taste, salt, cayenne pepper and ginger. In a separate small bowl, combine soy sauce and wine; set aside.
Place pork in a resealable plastic bag. Add spice mixture to bag. Seal bag; toss to coat.
Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over high heat until a bead of water vaporizes within2 seconds of contact. Swirl in 1 tablespoon oil, add pork and stir-fry 2 minutes or until pork is no longer pink. Remove pork from skillet. Swirl in another 1 tablespoon oil. Add peppers; stir-fry 2 to 3 minutes. Remove peppers from pan. Add remaining 1 tablespoon oil and rice; stir-fry 2 minutes, breaking up rice with spatula until heated through. Swirl in soy sauce mixture. Return pork and peppers to pan; stir-fry 1 minute until heated through. To serve, sprinkle with parsley. Pass lime wedges.