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Lime-fried rice. 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.
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
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.
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.