Stir-Fried Pork and Fried Eggs

A softly set fried egg is the key com­po­nent to this easy Thai-style din­ner. Be­fore eat­ing, pierce the silky yolk and stir it into the pork mix­ture to com­bine the rich flavours. Serve with cooked jas­mine or other long-grain rice.

Canadian Living - Quick & Easy - - PORK -

HANDS-ON TIME: 25 min­utes

TO­TAL TIME: 25 min­utes

MAKES: 4 serv­ings

In small glass mea­sure, whisk to­gether broth, soy sauce, vine­gar, fish sauce and su­gar; set aside. In wok or large skillet, heat half of the oil over medi­umhigh 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 be­gin­ning to brown and turn crisp, about 7 min­utes. Stir in lime juice. Mean­while, in sep­a­rate skillet, heat re­main­ing oil over medium heat; cook eggs un­til whites are set but yolks are still runny, about 3 min­utes. Sprin­kle with salt (if us­ing). Serve eggs 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.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.