Recipe by Holly Clegg, Trim & Terrific
Makes 6—8 servings
Prepare the rice according to package directions, omitting any oil and salt; set aside. Prepare the pea pods according to package directions; set aside. In a large bowl, combine the cooked rice, pea pods, water chestnuts, oranges and pork, tossing well. In a small bowl, whisk together the soy sauce, vinegar, oil and ginger. Pour over the rice salad and gently toss. Cover and refrigerate for at least 2 hours.