Busy people need fast food and this stir-fry ticks all the boxes – it’s quick, flavoursome and good for you.
Ingredients
- 300g (1 1/2 cups) jasmine rice
- 750ml (3 cups) water
- 4 kaffir lime leaves, torn
- 2 tablespoons vegetable oil
- 400g pork fillet, thinly sliced across the grain
- 1 small red onion, halved, cut into thin wedges
- 200g broccoli, cut into florets
- 150g green beans, topped, halved
- 2 garlic cloves, crushed
- 2 tablespoons kecap manis
- 2 tablespoons fresh lime juice
- 2 kaffir lime leaves, extra, finely shredded
Method
- Step 1Place the rice in a sieve and rinse under cold running water until the water runs clear. Drain. Place the water in a large saucepan over medium-high heat and bring to the boil. Stir in the rice and kaffir lime leaves. Cover and bring to the boil. Reduce heat to low. Cook for 15 minutes or until the water is absorbed. Remove from heat. Set aside, covered, for 5 minutes to stand. Discard lime leaves.
- Step 2Meanwhile, heat one-third of the oil in a large wok or frying pan over high heat. Add one-third of the pork and stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with the remaining pork, reheating the wok between batches.
- Step 3Heat the remaining oil in the wok over medium-high heat. Add the onion, broccoli, beans and garlic, and stir-fry for 5 minutes or until the broccoli and beans are bright green and tender crisp.
- Step 4Add the pork, kecap manis and lime juice to the wok, and stir until heated through. Divide the rice and pork mixture among serving bowls. Sprinkle with extra kaffir lime leaves to serve.
- Low sugar
Nutrition
2019 kj
Energy
11g
Fat Total
2g
Saturated Fat
4g
Fibre
31g
Protein
95mg
Cholesterol
760.75mg
Sodium
2g
Carbs (sugar)
62g
Carbs (total)
Notes
Replace the pork fillet with pork stir-fry strips. Replace the vegetables with 1 x 400g packet Woolworths Fresh Asian Stir-Fry Vegetables. Replace the rice with 90-second rice and prepare following packet directions. Storage tip: To store the broccoli, place in a sealable plastic bag in the fridge for up to one week. To store the green beans, place in an unsealed plastic bag in the crisper of your fridge for up to three days. ((( More options: ))) Chicken fried rice with roasted cashews: Omit the kaffir lime leaves, kecap manis and lime juice. Replace the pork with 1 large single chicken breast fillet, thinly sliced. Replace the broccoli with 125g baby corn, halved lengthways, then crossways. Reduce the water to 625ml (2 1/2 cups) water. Add the rice to the wok in step 4. Season with soy sauce. Sprinkle with 55g (1/3 cup) unsalted roasted cashews to serve. Herb omelette & vegetable fried rice: Omit the kaffir lime leaves and pork. Reduce the water to 625ml (2 1/2 cups) water. Lightly whisk together 4 eggs, 1 bunch fresh chives, chopped, and 1/4 cup chopped fresh coriander. In step 2, heat the oil over medium-high heat. Add half the egg mixture and cook, tilting the pan until the mixture covers the base. As the omelette sets, lift edge so uncooked egg runs underneath. Cook for 2-3 minutes or until just set. Place on a plate and cover to keep warm. Repeat with the remaining egg mixture. Roll up omelettes and cut into strips. Add the rice to the wok in step 4 and stir-fry for 1 minute, then add the omelette and stir-fry until heated through. Serve. Smoked trout with spicy rice: Omit the kaffir lime leaves and pork. Replace the jasmine rice with 300g (1 1/2 cups) basmati rice. Reduce the water to 625ml (2 1/2 cups) water. Add 1 tsp curry powder at the end of step 3 and stir-fry for 1 minute or until aromatic. Add the rice to the wok in step 4 and stir-fry for 1 minute. Add 1 x 150g pkt smoked trout portions, flaked, and stir-fry until heated through. Serve.
- Author: Tracy Rutherford
- Image credit: John Drury
- Publication: Australian Good Taste