Pork and Veggie Fried Rice

Name: Pork and Veggie Fried Rice
Total time: 30 min
Yield: 4
Cuisine: Asian, Chinese
Ingredients: 1 Tbsp sesame oil; 1 Tbsp freshly grated ginger; 1 clove garlic cloves (crushed); 1 Red onion (sliced); 3 cups Pork (cut into strips for stir-fry); 1 red pepper (seeds removed and roughly chopped); 1 yellow pepper (seeds removed and roughly chopped); 1.333 cups Chestnut mushroom (quartered); 2 Tbsps sweet Chili sauce; 2 Tbsps dark soy sauce; 2 Tbsps Teriyaki sauce; 2 cups Snow peas (mange tout or sugar snaps); egg fried rice; 1 egg; 2 tsps sesame oil; 2 Tbsps vegetable oil; 1.333 cups Long grain rice (cooked); 0.667 cup frozen peas; 4 scallions (finely chopped); 2 tsps light soy sauce

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

Ingredients

for

servings

Ingredients: 1 Tbsp sesame oil; 1 Tbsp freshly grated ginger; 1 clove garlic cloves (crushed); 1 Red onion (sliced); 3 cups Pork (cut into strips for stir-fry); 1 red pepper (seeds removed and roughly chopped); 1 yellow pepper (seeds removed and roughly chopped); 1.333 cups Chestnut mushroom (quartered); 2 Tbsps sweet Chili sauce; 2 Tbsps dark soy sauce; 2 Tbsps Teriyaki sauce; 2 cups Snow peas (mange tout or sugar snaps)

To serve: egg fried rice; 1 egg; 2 tsps sesame oil; 2 Tbsps vegetable oil; 1.333 cups Long grain rice (cooked); ⅔ cup frozen peas; 4 scallions (finely chopped); 2 tsps light soy sauce

How healthy are the main ingredients?

Pork Snow pea Long grain rice soy sauce sesame oil ginger

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Preparation

Kitchen utensils

1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Slotted spatula, 1 Brush, 1 Grill pan, 1 Salad spinner, 4 Wooden skewers

Preparation steps

Heat the oil in a large wok or skillet and add the ginger and garlic and onion fry for 2 minutes.

Add the pork and fry for 5 minutes, turning as needed, to brown the meat.

Tip the red and yellow pepper and chesnut mushrooms into the wok or skillet and cook for another 5 minutes.

Pour in the sweet chilli sauce, soy sauce and teriyaki sauce with the snow peas. Cook for a further 2-3 minutes until warmed through.

Beat together the egg and sesame oil and put to one side.

Heat the vegetable oil in a wok or skillet and add the rice and stir-fry for about 3-4 minutes until completely heated through.

Add the peas and spring onions and stir-fry, turning the rice constantly around the pan, for about 3 minutes. Season with salt and ground black pepper and splash in the soy sauce, then push to one side of the pan.

Pour the beaten egg mixture into the other side and leave for about 10 seconds so it begins to set. Using a chopstick, briskly swirl around the egg to break it up and then toss around with the rice. Stir-fry for a further minute and serve straight away.