Tangy Fried Rice With Pork
23
- Prep Time15 min
- Total Time30 min
- Makes4 Servings
(Photo: Sian Richards)
Fast, fresh and better than takeout, this veggie-rich meal is an easy weeknight go-to when you're in a hurry.
Ingredients
1 cup long-grain white rice
1 1/4 cups water
1 tbsp canola oil
500 g ground pork
1 carrot, grated
1 cup thinly sliced snow peas
2 eggs
3 tbsp lime juice
2 tbsp low-sodium soy sauce
2 tsp lime zest
2 tsp chili-garlic sauce
2 tbsp chopped cilantro
Instructions
COMBINE rice with water in a large saucepan. Cook, following package directions, until rice is tender and water has been absorbed, 18 to 20 min. Scoop out and spread onto a baking sheet to cool slightly.
HEAT canola oil in a large frying pan over medium-high. Crumble in pork. Cook, stirring often, until meat is no longer pink, 4 to 5 min. Add carrot and snow peas. Beat eggs, then add to pan, stirring constantly to scramble eggs until cooked. Stir in lime juice, soy sauce, lime zest chili-garlic sauce, then rice. Remove from heat. Sprinkle with cilantro.
Nutrition (per serving)
Calories 533, Protein 31g, Carbohydrates 41g, Fat 26g, Fibre 2g, Sodium 440mg.
Excellent source of vitamin A.
Prep tip Day-old rice works best—keep it refrigerated until ready to use.
Find more tips and tricks for making amazing Chinese fried rice.
Get more easy weeknight stir-fry recipes.
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