Pork Fried Rice

Pork Fried Rice

Ready in 30 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, May 13, 2018.

To save time on the night, cook rice the day before, cool quickly and store in the fridge.


Ingredients

Fried Rice

  • 1 pack jasmine rice
  • 1½ cups water
  • ½ tsp salt
  • 1 carrot
  • 1 courgette
  • 1 egg
  • 1 sachet sesame seeds
  • 1 Tbsp water
  • 1 pack pulled pork
  • ⅓ pottle onion & garlic paste
  • 2 Tbsp soy sauce
  • 1 cup frozen peas
  • 1 pottle honey soy dressing

Asian Ketchup

  • ¼ cup tomato sauce
  • 1 Tbsp soy sauce
  • ½ Tbsp sweet chilli sauce
  • ¼ tsp sesame oil

To Serve

  • 2 Tbsp coriander
  • 1 sachet chopped peanuts

Steps

  1. Combine rice, water and salt in a medium pot and bring to the boil. As soon as it boils, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Spread cooked rice on a tray to cool slightly.
  2. While rice is cooking, grate carrot and courgette. Set aside. Combine all Asian ketchup ingredients together in a small bowl and set aside.
  3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. In a small bowl, whisk egg, sesame seeds and water with a pinch of salt. Pour egg mixture into pan and cook for about 1 minute, until set. Use a spatula to help roll up omelette, then transfer to a board. Thinly slice omelette and set aside.
  4. Return pan to medium-high heat with a drizzle of oil. Cook pork and onion and garlic paste for 4-5 minutes, breaking up pork with a wooden spoon as it cooks, until browned. Add soy sauce and simmer for about 1 minute, until reduced. Transfer to a medium bowl and set aside.
  5. Return pan to medium-high heat with a drizzle of oil. Cook carrot, courgette and peas for 2–3 minutes, until just tender. Transfer veggies to bowl with pork. Reduce heat to low-medium and add cooked rice and honey soy dressing. Stir-fry for 1 minute, then return pork and veggies to pan. Stir to combine and season to taste.
  6. To serve, place pork fried rice onto a large serving platter and top with sliced egg. Garnish with coriander, sprinkle with peanuts and drizzle over Asian ketchup.

Nutritional Information

Energy 2198 kj
525 kcal
Protein 32.7g
Carbohydrate 61.9g
Fat 15.4g