Pork & egg fried rice with cashews
Appliance/Function:
Ingredients
- 1 Brown onion
- 1 head Asian greens Baby bok choy, etc
- 1 Carrot
- 1 tsp Ginger
- 2 Egg Free range
- 2 tsp Olive oil first
- 400 grams Pork mince
- 2 tbsps Soy sauce first
- 2 tsp Olive oil second
- 250 grams Jasmine rice pre-cooked or pouch
- 1 cup Peas
- 2 tbsp Soy sauce second
- 2 tbsp Water
- 1 tsp Honey
- 1 tsp Sesame oil
- 2 tbsp Sweet chilli sauce
- 40 grams Cashews
Instructions
PREP INGREDIENTS
- Peel and thinly slice onion. Thinly slice the Asian greens. Peel and julienne the carrot. Peel and mince the ginger. Add the eggs to a small bowl and whisk to combine. Season with salt and pepper.
COOK PORK
- Heat the first measure of oil in a large frypan on high heat and cook the onion and carrot for 3-4 mins, until softened. Then add the pork and first measure of soy sauce and cook for 7-9 mins, stirring to break up the pork, until cooked through. Once the pork is cooked, transfer to a heatproof bowl. Reserve the pan on the heat for the egg.
COOK EGG
- Heat the second measure of oil in the reserved pan. Add the eggs and scramble for 2-3 mins, until just cooked. Remove from the pan and set aside with the pork. Reserve the pan on the heat for the stir-fry.
STIR-FRY
- Add the cooked rice, Asian greens, ginger, peas, the second measure of soy sauce, water measure, honey, sesame oil and sweet chilli sauce to the pan and stir-fry for 3-4 mins, until warmed through. Return pork and egg to the pan and toss to combine. Season to taste with soy sauce.
TO SERVE
- Divide the pork and egg fried rice between plates and sprinkle with the cashews.
Nutrition
Calories: 699kcal | Carbohydrates: 67g | Protein: 31g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 154mg | Sodium: 1195mg | Potassium: 681mg | Fiber: 4g | Sugar: 10g | Calcium: 63mg | Iron: 3mg