Crispy ginger & chilli pork fried rice
Feel free to go heavier on the chilli – 1-2 chillies, as I suggest, will give you a bit of warmth, but won’t knock your socks off. If you dare use a second pan, this dish is delicious with a fried egg on top.
SERVES 4 PREP 10 mins COOK 25 mins EASY
1 bunch of spring onions
3 tbsp sunflower oil
600g pork mince
1-2 red bird’s eye chillies, finely chopped (seeds removed if you prefer less heat)
25g ginger, finely grated
4 garlic cloves, crushed 500g cooked brown basmati rice 2 tbsp soy sauce 2 tbsp fish sauce
2 pak choi, quartered lengthways 100g long-stem broccoli, halved 15g Thai basil leaves, or ordinary
basil rice wine vinegar, or apple cider
vinegar, to serve
1 Cut each of the spring onions in half where the white part starts to turn green. Slice both sections finely but keep them separate.
2 Heat the oil in a pan over a high heat. Once hot, add the pork mince, the whites of the spring onions, the chillies and the ginger. Stir regularly, breaking up any clumps of meat.
3 Cook for 6-7 mins, or until any water evaporates, then turn the heat down a little. Regularly scrape down the sides of the pan, mixing to ensure the pork fries evenly.
4 After 10-12 mins, the pork should be browning and the pan should be quite dry. Add the garlic and cook for 2 more mins, then stir in the rice, breaking it up among the pork.
5 Splash in the soy and fish sauce, stir, then add the pak choi and broccoli. Cook for 4-5 mins over a medium heat, regularly turning everything to ensure the vegetables cook evenly. Finally, toss through the finely sliced greens from the spring onions along with the basil and sprinkle with a little vinegar.
GOOD TO KNOW iron • 1 of 5-a-day
PER SERVING 533 kcals • fat 25g • saturates 7g • carbs 39g • sugars 3g • fibre 4g • protein 36g • salt 3.3g