Lift the lid on your barbecue to create these tasty Asian style skewers.
Ingredients
- 1 cup jasmine rice, rinsed
- 600g pork scotch fillet, cut into 2cm pieces
- 1 teaspoon Chinese five spice powder
- 1/4 cup peanut oil
- 3 eggs, lightly beaten
- 4 green onions, thinly sliced
- 1 medium carrot, peeled, grated
Method
- Step 1Bring 6 cups cold water to the boil in a saucepan over high heat. Add rice. Cook for 10 minutes or until tender. Drain. Rinse under cold water.
- Step 2Meanwhile, thread pork onto skewers. Combine five spice and 2 tablespoons oil. Brush pork with oil mixture.
- Step 3Heat a barbecue plate or chargrill over medium-high heat. Cook skewers, turning, for 4 to 6 minutes or until cooked through.
- Step 4Meanwhile, heat a wok over medium-high heat. Add 1 teaspoon oil. Swirl to coat. Add egg. Stir-fry for 1 to 2 minutes or until scrambled. Transfer to a bowl. Cover. Add remaining oil. Swirl to coat. Reduce heat to medium. Add onion and carrot. Stir-fry for 1 minute. Add rice and egg. Stir-fry for 2 to 3 minutes or until heated through. Divide rice mixture between 4 plates. Top with skewers. Serve.
- Fish free
- Gluten free
- Lactose free
- Milk free
- Shellfish free
- Soy free
- Wheat free
Nutrition
2385 kj
Energy
19.7g
Fat Total
4.5g
Saturated Fat
1.3g
Fibre
54.8g
Protein
235mg
Cholesterol
146mg
Sodium
42.4g
Carbs (total)
All nutrition values are per serve
Notes
You’ll need 12 pre-soaked bamboo skewers.
- Author: Jenny Fanshaw
- Image credit: Amanda McLauchlan
- Publication: Super Food Ideas
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