- 1 red pepper, sliced
- 4 spring onions, sliced on the diagonal
- 70g sugar snap eas or mange tout peas, sliced on the diagonal
- 70g baby corn, quartered
- 3 or 4 button mushrooms, quartered or thickly sliced
- 1 lean pork loin steak (approx 130g), trimmed of all visable fat and thinly sliced
- 70g cooked tiger prawns, peeled
- 2 garlic cloves, peeled and chopped
- 2 inch piece of ginger, peeled and chopped
- 1 or 2 medium red chillis with or without seeds (some like it hot!), sliced
- 1 egg, beaten
- 2 tsp toasted sesame oil
- 100g jasmine or white rice
- To serve:
- Reduced salt soy sauce
- Sweet chilli sauce - if you want more of a kick
This dish combines the holy trinity of Chinese cooking (chilli, garlic & ginger) with loads of fresh vegetables, plus surf & turf to create a quick and healthy alternative to the Chinese take-away.
Begin by cooking the rice in a pan of boiling water for 10 minutes. Drain, rinse thoroughly in cold water and spread on a plate in a thin layer to dry out.
Heat 1 tsp of the oil in a non-stick wok until smoking (1-2 minutes). Add the pork strips and stir fry for about 2 minutes until browned and just coooked. Remove to a plate whilst you cook the vegetables. Heat the remaining oil in the wok, again until smoking. Add the mushrooms, onions, pepper, peas and corn and stir fry for 3 to 4 minutes until golden. Add the garlic, chilli, ginger & prawns and fry for a further minute. Stir in the rice and pork and mix in thoroughly. Cook for 2 to 3 minutes until the rice is fully heated through.
Make a gap in the centre of the rice and pour in the egg. Cook, stirring occassionally for 1 to 2 minutes until scrambled. Stir through the other ingredients.
Serve in rice bowls with chopsticks, reduced salt soy sauce and sweet chilli sauce if you want more of a kick.
The rice needs to be completely dry in order to fry properly. This can be done in advance, alternatively you could use a pouch of ready cooked rice (250g) for an even speedier meal.