Barbecued pork fried rice is a great choice for Asian rice dishes.
Ingredients
- 1 1/2 tablespoons peanut oil
- 2 eggs, lightly beaten
- 2 small carrots, peeled, finely diced
- 3 garlic cloves, crushed
- 1 cup frozen peas
- 6 green onions, thinly sliced
- 1/4 cup soy sauce
- 4 cups cooked white long-grain rice, chilled
- 250g barbecued pork, sliced
- 1/2 cup chopped fresh coriander leaves
Method
- Step 1Heat 2 teaspoons oil in a wok over high heat. Swirl to coat. Add egg. Swirl to coat. Cook for 1 minute or until just set. Remove to a board. Roll up. Stand for 1 minute. Thinly slice.
- Step 2Add remaining oil to wok. Add carrot. Stir-fry for 3 minutes. Add garlic, peas and half the onion. Stir-fry for 1 minute. Add soy sauce. Simmer for 1 minute. Add rice and pork. Stir-fry for 1 minute or until rice is heated through.
- Step 3Spoon fried rice into bowls. Top with egg, coriander and remaining onion.
- Low kilojoule
Nutrition
1892 kj
Energy
11g
Fat Total
3g
Saturated Fat
5g
Fibre
23g
Protein
138mg
Cholesterol
1460.64mg
Sodium
10g
Carbs (sugar)
61g
Carbs (total)
All nutrition values are per serve
- Author: Lucy Nunes
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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