Rainbow Fried Rice With Pork

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13 Ingredients

Number of servings

2teaspoons sesame oil
1 carrot, diced
1teaspoons ginger, finely grated
100grams snow peas, trimmed, sliced
2 spring onions, sliced
1 bunch broccolini, chopped
2tablespoons reduced salt soy sauce
2 fresh corn cob, kernels removed
400grams pork mince
1tablespoons peanut oil
2 eggs, lightly beaten
1 1/2 cup brown rice
1 long red chilli, thinly sliced

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Rinse rice under cold running water until the water runs clear. Place into saucepan with 3 cups of water. Cover and bring to the boil over high heat. Reduce heat to low and cook, covered for 25 minutes or until the water has been absorbed. Remove from heat and stand covered for 5 minutes.Transfer rice to a large tray, spreading out thinly to cool for 20 minutes, turning occasionally. Alternatively cool, covered overnight in the fridge.

Step 2 of 3

Heat 1 tsp oil in large a non-stick wok or frying pan and cook sausage meat over medium heat for 8 minutes, tossing occasionally. Remove sausage meat to a plate. Add 1 tsp of oil over high heat, add egg and cook for 2 minutes or until set. Slide egg onto a board, roll up and shred. Set aside.

Step 3 of 3

Heat remaining oil over high heat and add corn, carrot, broccolini, ginger and chilli. Toss for 5 minutes. Add rice and snow peas and cook for 3 minutes, tossing to combine and reheat rice thoroughly. Return sausage to wok with combined soy sauce and sesame oil. Toss well over high heat for 1 minute. Serve topped with egg and spring onion.