Pulled Pork Fried Rice with Soy Drizzle and Crispy Shallots

Pulled Pork Fried Rice with Soy Drizzle and Crispy Shallots

Ready in 25 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, December 17, 2017.

Using a non-stick fry-pan will help ensure your rice does not stick, however don’t worry if you get some crispy brown bits, as it adds to the flavour and texture.


Ingredients

Rice

  • 1 pack jasmine rice
  • 2¼ cups boiling water

Pulled Pork

  • 1 baby bok choy, end trimmed
  • ½ broccoli
  • 1 pack green beans
  • ½ bag frozen corn
  • 1 pack pulled pork
  • 2 tablespoons water
  • 1 teaspoon garlic paste
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce

To Serve

  • 1 pack crispy shallots
  • 1 pottle honey soy ginger sauce

Steps

  1. Bring a full kettle to the boil. Add rice, boiling water and a pinch of salt to a medium pot and bring to the boil with a tight-fitting lid. Reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 4 minutes. Do not lift lid during cooking.
  2. Slice bok choy 1cm; cut broccoli into small florets and finely dice stem; trim ends of beans and cut in half, if desired.
  3. Heat a drizzle of oil in a large (preferably non-stick) fry-pan or wok on medium-high heat. Add broccoli, beans and corn, cook for 2 minutes, until almost tender. Add bok choy, pulled pork, water and garlic paste and cook a further 2-3 minutes, until heated through, breaking up pork as it cooks.
  4. Transfer to a bowl, then return pan to a medium heat with sesame oil. Add cooked rice to pan, cook for about 3 minutes, stirring often so the rice does not stick to the pan. Add soy sauce and stir to combine. Return pork and veggies to pan and cook about 1 minute, until heated through.
  5. To serve, divide pulled pork fried rice between bowls and top with a sprinkle of crispy shallots and a drizzle of honey soy ginger sauce.

Nutritional Information

Energy 2350 kj
562 kcal
Protein 29.6g
Carbohydrate 71.0g
Fat 16.5g