Fried rice with pork
The combination of cucumber, chilli, lemon and coriander is fantastic for this dish.
Ingredients
Garnish
Instructions
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Fry the garlic for approx. 1 minute with 1 teaspoon soy.
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Add the pork tenderloin and cook over medium heat for 5 minutes.
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Put raw eggs in the wok and stir vigorously for about 2 minutes.
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Add the tomato puree, sugar, the rest of the soy sauce and onion, cook for 1 minute.
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Add the rice and let it cook on low heat for approx. 5 minutes, stirring so the tomato purée colours the rice.
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Garnish with cucumber, red chilli and coriander. Squeeze lemon over.
Notes
Tips: Use day-old rice. Freshly cooked rice holds too much moisture and turns sticky when fried. A wok over high heat is the secret.
Storage: Keeps in the fridge for 1 day. Reheat in a wok with a little oil over high heat.
Variations: Swap the pork for chicken, prawns or egg, or make a hearty vegetarian version with tofu.
FAQ: "Wok hei", the characteristic smoky flavour, only comes from very high heat and fast frying.
Nutrition per serving
- Calories
- 407 kcal
- Carbohydrates
- 54 g
- Protein
- 19 g
- Fat
- 12 g
- Saturated fat
- 2 g
- Polyunsaturated fat
- 3 g
- Monounsaturated fat
- 6 g
- Trans fat
- 1 g
- Cholesterol
- 135 mg
- Sodium
- 309 mg
- Potassium
- 462 mg
- Fiber
- 2 g
- Sugar
- 6 g
Nutrition values are estimates.