Ginger Pork Fried Rice
Looking for something simple, quick and filling to get you through the week? This Asian inspired dish uses suggestions from the community to put a sweet twist on this takeaway classic!
- 250 g basmati rice, cooked & cooled
- 1 red pepper
- 1 tbsp coconut oil
- 1 red chilli, finely sliced
- 3 tbsp soy sauce (for seasoning)
- 4 tbsp sweet chilli sauce
- 1 red onion
- 150 g tenderstem broccoli
- 1 handful sugar snap peas
- 1 thumb sized piece ginger (marinade)
- 2 garlic cloves (Marinade)
- 3 tbsp mirin (marinade)
- 1 tbsp soy sauce (marinade)
Make The Marinade
Whizz the garlic, ginger, soy and mirin together in a spice grinder or small food processor until smooth.
Slice The Pork
Slice the pork tenderloin into thin strips, coat in the marinade and leave for at least 10 minutes.
Prep The Veggies
Halve, deseed and finely slice the pepper.
Dice the onion and trim the broccoli.
Cut the sugar snap peas into thin strips to same size as the peppers.
Fry The Pork
Heat a wok or frying pan until very hot, then add in the coconut oil.
Add the pork to the pan and fry for a minute or so, as you stir, until browned all over before removing and setting aside the meat aside.
Fry The Veg
Fry the onion in the hot porky oil for a minute.
Throw in the veg and cook until softened slightly, stirring continually.
Add The Rice & Pork
Tip the rice into the pan and cook for 3-4 minutes until piping hot right through.
Add the pork back to the pan with any juices that have leaked onto the plate and stir everything together.
Season And Serve
Season with the sweet chilli sauce and soy sauce.
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