Fried rice with pork
Yann A. Skaalen
The combination of cucumber, chilli, lemon and coriander is fantastic for this dish.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Course Middag
Cuisine asian
Servings 4
Calories 124 kcal
- 2 tbs oil for frying
- 1 clove garlic pressed
- 200 g pork tenderloin Sliced
- 3 ts soy
- 2 eggs
- 1 tbs tomato puree
- 1 tbs sugar
- 1 onion in slices
Garnityr
- ¼ cucumber in slices
- coriander
- 2 red chilies in thin strips
- 1 lemon cut into boats
Fry the garlic for approx. 1 minute with 1 teaspoon soy.
Add the pork tenderloin and cook over medium heat for 5 minutes.
Put raw eggs in the wok and stir vigorously for about 2 minutes.
Add the tomato puree, sugar, the rest of the soy sauce and onion, cook for 1 minute.
Add the rice and let it cook on low heat for approx. 5 minutes, stirring so the color from the tomato puree colors the rice.
Garnish with cucumber, red chilli and coriander. Squeeze lemon over.
Calories: 124kcalCarbohydrates: 6gProtein: 14gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 114mgSodium: 312mgPotassium: 384mgFiber: 1gSugar: 3gVitamin A: 350IUVitamin C: 38mgCalcium: 29mgIron: 1mg