Tangy fried rice with pork
By Chatelaine
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.
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
- 31 g,
- Carbohydrates
- 41 g,
- Fat
- 26 g,
- Fibre
- 2 g,
- Sodium
- 440 mg.
- Excellent source of
- vitamin A
Wine Pairings
Citrusy fried rice
Pair it with: A surprising German delight.
German wines can be mystifying, but with a bit of careful pairing even the slightly sweeter examples can find a place at the dinner table. Peach, apple and citrus notes ally with this recipe’s lime and fried pork.
Our pick: Gustav Adolf Schmitt Niersteiner Spätlese Late Harvest, Germany, $14.
Prep tip: Day-old rice works best — keep it refrigerated until ready to use.
