Wednesday 6 March 2013

Stir-fried Pork with Chilli and Scrambled Egg

This recipe is a modern Fusion twist on the classic stir-fry. Pork is stir-fried with chilli and finished with scrambled egg to give a filling yet quick to make supper dish that can just as easily be prepared for one as for a whole family.

See how easy it is to modify Asian-style dishes for the needs of the modern family (or even the modern single).

Stir-fried Pork with Chilli and Scrambled Egg

Serves: 4

This is a quick to make but very tasty Asian-inspired dish. For more texture and as variations, why not add sliced bell peppers, baby sweetcorn or mangetout (snow peas) to the mixture?
Stir-fried pork with chilli and scrambled egg


500g (2 1/2 cups) long-grain rice
3 tbsp vegetable oil
1 onion, chopped
1 tbsp garlic, finely chopped
115g (1/4 lb) pork, sliced into small cubes
2 eggs, beaten
2 tbsp Thai fish sauce
1 tbsp dark soy sauce
1/2 tsp caster sugar
4 spring onions, finely sliced (for garnish)
2 fresh red chillies, sliced (for garnish)
1 lime, cut into wedges (for garnish)


Cook the rice according to the packet instructions (or use this blog's guide to perfect steamed rice) then spread out on a baking tray and set aside to cool.

Heat the oil in a wok, add the onion and garlic and stir-fry for 2 minutes, or until soft. Now add the pork and stir-fry for about 10 minutes, or until the meat whitens and is cooked through.

Add the eggs and stir with chopsticks to scramble into small lumps. Stir in the rice and continue to stir and toss the mixture to coat the grains in the oil to prevent them from sticking.

Sprinkle over the soy sauce and fish sauce then scatter over the sugar. Stir well to combine and continue stir-frying the mixture until the rice is thoroughly hot through.

When done, divide the mixture between four individual bowls than garnish with the sliced spring onions, chillies and lime wedges.

Serve immediately.

For more recipes from across Asia, see the Celtnet recipes from Asia pages.

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