Chilli and fresh Thai basil take this pork fried rice to the next level.
Ingredients
- 2 tablespoons rice bran oil
- 1 onion, peeled, halved and sliced thinly crossways
- 2 cloves garlic, thinly sliced
- 2 small red chilli, finely sliced
- 150g pork leg steak, sliced thinly across the grain
- 5 green onions, trimmed and sliced into 2 cm lengths on the diagonal
- 4 cups jasmine rice, cooked
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1/4 teaspoon ground white pepper
- 1 tomato, cut into wedges
- 2 eggs
- 2 teaspoons rice bran oil, extra
- Salt and pepper
- 1 Lebanese cucumber sliced into thin rounds
- 1/3 cup Thai basil leaves
Method
- Step 1Whisk the eggs lightly with a fork and season well with salt and pepper. Heat the wok over a high heat with 1 teaspoon of rice bran oil. Pour the eggs into the wok and tip the wok quickly to make a thin omelette. Cook for 1 minute then turn onto a chopping board. Roll the omelette and slice into thin strips. Set aside.
- Step 2Heat the remaining oil in the same wok over a high heat. Stir-fry the onion, garlic and chilli for 30 seconds or until just beginning to soften.
- Step 3Add the pork and stir-fry for 2-3 minutes until browned. Add the rice and toss over the heat for 1 minute. Add the green onion, soy and oyster sauce and stir-fry for 2-3 minutes. Add the tomato and toss to combine. Transfer the rice to a serving plate.
- Step 4Serve the fried rice topped with the omelette strips, cucumber and Thai basil.
- High carb
- Low sugar
Nutrition
3894 kj
Energy
16g
Fat Total
3g
Saturated Fat
3g
Fibre
26g
Protein
131mg
Cholesterol
915.85mg
Sodium
5g
Carbs (sugar)
167g
Carbs (total)
All nutrition values are per serve
Notes
For rice cooking times see pack directions.
- Author: Michelle Noerianto
- Image credit: (N/A)
- Publication: Taste.com.au
0