Pork and Veggie Fried Rice

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Pork and Veggie Fried Rice
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
421
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie421 kcal(20 %)
Protein32.3 g(33 %)
Fat17.45 g(15 %)
Carbohydrates33.96 g(23 %)
Sugar added0 g(0 %)
Roughage5.32 g(18 %)
Vitamin A171.26 mg(21,408 %)
Vitamin D0.91 μg(5 %)
Vitamin E3.01 mg(25 %)
Vitamin B₁0.93 mg(93 %)
Vitamin B₂0.47 mg(43 %)
Niacin15.9 mg(133 %)
Vitamin B₆0.99 mg(71 %)
Folate67.61 μg(23 %)
Pantothenic acid1.4 mg(23 %)
Biotin2.13 μg(5 %)
Vitamin B₁₂0.81 μg(27 %)
Vitamin C79.84 mg(84 %)
Potassium768.98 mg(19 %)
Calcium58.45 mg(6 %)
Magnesium82.08 mg(27 %)
Iron2.76 mg(18 %)
Iodine16.98 μg(8 %)
Zinc2.71 mg(34 %)
Saturated fatty acids3.26 g
Cholesterol108.05 mg

Ingredients

for
4
Ingredients
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 clove garlic (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 tablespoons sweet Chili sauce
2 tablespoons dark soy sauce
2 tablespoons Teriyaki sauce
2 cups Snow peas (mange tout or sugar snaps)
To serve
egg fried rice
1 egg
2 teaspoons sesame oil
2 tablespoons vegetable oil
1.333 cups Long grain rice (cooked)
cup frozen peas
4 scallions (finely chopped)
2 teaspoons light soy sauce
How healthy are the main ingredients?
PorkSnow peaLong grain ricesoy saucesesame oilginger
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

1.
Heat the oil in a large wok or skillet and add the ginger and garlic and onion fry for 2 minutes.
2.
Add the pork and fry for 5 minutes, turning as needed, to brown the meat.
3.
Tip the red and yellow pepper and chesnut mushrooms into the wok or skillet and cook for another 5 minutes.
4.
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.
5.
Beat together the egg and sesame oil and put to one side.
6.
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.
7.
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.
8.
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.