STIR- FRIED PORK AND FRIED EGGS
Hands-on time: 25 minutes Total time: 25 minutes Makes: 4 servings
The silky yolks of softly set fried eggs are a key component in this easy Thai-style dinner. Pierce the yolks and stir them into the pork mixture to combine the rich flavours. Serve over cooked jasmine or other long-grain rice.
3 tbsp sodium-reduced chicken broth
1 tbsp sodium-reduced soy sauce
1 tbsp cider vinegar
1 tsp fish sauce
¼ tsp granulated sugar
2 tbsp vegetable oil
half onion, diced
3 cloves garlic, minced
half Thai bird’s-eye pepper, seeded and
half sweet red pepper, diced
450 g ground pork
2 tsp lime juice
1 green onion, sliced
In small glass measure, whisk together broth, soy sauce, vinegar, fish sauce and sugar; set aside.
In large nonstick skillet or wok, heat half of the oil over medium-high heat; cook onion, garlic and bird’s-eye pepper, stirring, until softened, about 3 minutes. Stir in red pepper; cook, stirring, until peppers are tender, about 3 minutes.
Stir in pork; cook, stirring and breaking up with spoon, until no longer pink, about 3 minutes. Stir in broth mixture; cook, stirring occasionally, until no liquid remains and pork is crisp and begins to brown, about 7 minutes. Stir in lime juice.
Meanwhile, in separate skillet, heat remaining oil over medium heat; cook eggs until whites are set yet yolks are still runny, about 3 minutes. Arrange over pork mixture; sprinkle with green onion. Serve with lime wedges.
PER SERVING: about 402 cal, 28 g pro, 29 g total fat (9 g sat. fat), 5 g carb (1 g dietary fibre, 2 g sugar), 256 mg chol, 409 mg sodium, 487 mg potassium. % RDI: 4% calcium, 16% iron, 16% vit A, 50% vit C, 18% folate.