Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
2379kj
563kcal
Chinese Fridge Raid Pork Fried Rice
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Rustle up this quick and easy family dinner that uses up leftover pork and everyday ingredients you’ll find in your fridge or store-cupboard.
Prep time: 10 mins
Cook time: 15 mins
Serves: 4
Cooking Skill: Easy
Ingredients
400g leftover roast pork or similar, cut into strips or shredded
2 teaspoons oil
1 small onion, peeled and chopped
1 teaspoon garlic purée or 1 large garlic clove, peeled and finely crushed
1 teaspoon ginger purée or 1 x 2.5cm piece fresh ginger, peeled and finely chopped
200g vegetables or your choice, fresh or frozen: broccoli, carrots, cabbage, peas
300g dry white rice, cooked
2 medium eggs, beaten
2 tablespoons hoisin sauce
1 spring onion. topped, tailed and finely chopped, optional
Method
Step 1
Heat half the oil in a large non-stick pan or wok over a high heat. Stir fry the onions, garlic, ginger and vegetables for 2-3 minutes.
Step 2
Add the pork and stir fry for a further 3 minutes.
Step 3
Tip in the cooked rice and stir fry for a further 4 minutes, or until piping hot and the rice grains have separated.
Step 4
Push the rice and vegetables to one side in the pan. Add the remaining oil to the pan, crack the eggs and scramble briefly before stirring into the pork and rice mix.
Step 5
Remove from the heat and stir through the hoisin sauce, season if required, garnish with the spring onions, if used and serve.
Tips and Serving Suggestions
Use whatever leftover veggies you have in the fridge. This recipe works with leftover noodles too.
Each serving provides
Based on Cooked lean pork roast joint
28%
Fat
11.6g
17%
Saturates
3.1g
16%
Sugars
8.2g
9%
Salt
1.02g
17%
% of an adult's Reference intake
Typical energy values per 100g:
570kJ,
135kcal,
2.8g fat,
0.7g saturates
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Heat half the oil in a large non-stick pan or wok over a high heat. Stir fry the onions, garlic, ginger and vegetables for 2-3 minutes.
Step 2
Add the pork and stir fry for a further 3 minutes.
Step 3
Tip in the cooked rice and stir fry for a further 4 minutes, or until piping hot and the rice grains have separated.
Step 4
Push the rice and vegetables to one side in the pan. Add the remaining oil to the pan, crack the eggs and scramble briefly before stirring into the pork and rice mix.
Step 5
Remove from the heat and stir through the hoisin sauce, season if required, garnish with the spring onions, if used and serve.
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