- 1/2 cup (125ml) sambal oelek (chilli-garlic sauce)
- 1/3 cup (80ml) soy sauce
- 1 1/2 tablespoons fish sauce
- 15g (about 4cm) fresh ginger, peeled
- 4 x 250g Coles Australian pork forequarter cutlets
- 2 1/2 tablespoons canola oil, divided
- 3 Coles Brand Australian free range eggs, lightly whisked
- 1/2 head wombok (350g), cut in half lengthways, thinly sliced
- 1 carrot, peeled, cut into matchsticks
- 2 spring onions, thinly sliced into rounds,
- 1 spring onion, thinly sliced diagonally
- 3 cups cooked jasmine rice, cooled
- 1 tablespoon white sesame seeds, toasted
- Step 1In a medium bowl, whisk the chilli-garlic sauce, soy sauce and fish sauce. Using a rasp grater, grate the ginger into the sauce and stir to blend. Transfer 1/4 cup (60ml) of the sauce to a resealable plastic bag, add the pork and turn to coat. Refrigerate for at least 4 hours and up to 24 hours.
- Step 2Heat a chargrill over medium-high heat. Remove the pork from the marinade and pat dry. Season the pork with salt. Chargrill the pork, turning it halfway through cooking, for 5 mins or until well browned and a meat thermometer inserted into the centre of a cutlet registers 60C. Brush the pork with 1/4 cup (60ml) of the remaining sauce and set aside to rest.
- Step 3Heat a heavy wok or large heavy frying pan over medium-high heat and add 1/2 tablespoon of the oil. Add the eggs and quickly stir for 30 seconds or until just cooked but still wet. Transfer to a plate.
- Step 4Return the wok to high heat and add remaining 2 tablespoons oil. When a wisp of smoke rises from the pan, add the wombok, carrots and 2 of the spring onions and stir-fry for 2 mins or until the vegetables are crisp-tender. Add the rice and stir-fry for 1 min. Add the remaining sauce and cook for 1 min longer or until the rice is hot. Stir in the eggs and season with salt, if needed.
- Step 5Divide the fried rice among 4 plates. Top with the pork cutlets, sprinkle with the sesame seeds and remaining spring onion and serve.
- High protein
- Low carb
- Lower gi
Make it ahead: You can make the chilli-garlic marinade up to 3 days ahead. Store it covered in the fridge until you are ready to use it.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles