Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 15.24 dollar
Difficulty level: 3 out of 4
19 Ingredients
Number of servings
4
- 1/2 cup tomato sauce
- 1/3 cup cornflour
- 1/2 cup frozen peas
- 1 green capsicum, deseeded, cut into 2.5cm pieces
- 1 red capsicum, deseeded, cut into 2.5cm pieces
- 1/4 fresh pineapple, cut into 2.5cm pieces
- 1 brown onion, cut into 2.5cm pieces
- 2 spring onions, cut into 3cm lengths
- 1/2 cup plain flour
- 250grams small cooked, peeled prawns
- 1tablespoons rice wine vinegar
- 3/4 cup salt-reduced chicken stock
- 450grams long grain microwave rice
- 2tablespoons reduced-salt soy sauce
- 150grams Chinese BBQ pork
- 450grams pork scotch fillet steak, cut into 2.5cm pieces
- 3 free range eggs
- 1tablespoons caster sugar
- 1 cup vegetable oil, for shallow frying (for shallow frying)
Nutrition per serving
5300kJ / 1260Cal
5300 Kilojoules or 1260 Calories
61% of daily energy intake*
Protein
55.2grams
Fat
81.5grams
Carbs
75.8grams
Sugars
22.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Combine stock, tomato sauce, sugar, vinegar and 1 1/2 tbs soy sauce in a jug. Set aside.
Step 2 of 6
Combine plain flour and 1/4 cup cornflour in a bowl. Season. Whisk 1 egg in a separate bowl. Dust pork fillet pieces in flour mixture, coat in egg, then recoat in flour mixture.
Step 3 of 6
Heat vegetable oil in a wok over medium-high heat. Cook pork fillet pieces, in batches, for 3-4 minutes or until golden and cooked through. Transfer to a paper towel-lined tray. Carefully pour oil into a heatproof bowl.
Step 4 of 6
Return 2 tbs reserved oil to wok over medium-high heat. Cook prawns, BBQ pork and peas for 3 minutes. Loosen rice in pack then add to wok and cook for 5 minutes or until heated through. Whisk remaining eggs, add to wok and cook for 1 minute, tossing often, or until eggs are set. Add remaining soy sauce and toss well. Transfer to a bowl and cover to keep warm.
Step 5 of 6
Heat 1 tbs reserved oil in same wok over medium-high heat. Cook brown onion and capsicums for 3 minutes or until softened. Add pineapple and cook for 2 minutes or until warmed through. Add stock mixture and bring to the boil.
Step 6 of 6
Mix remaining cornflour with 1 tbs water in a small bowl. Add to wok and cook for 2 minutes or until thickened. Stir in BBQ pork. Cook for 2 minutes or until heated through. To serve, top fried rice with sweet and sour pork, and scatter over spring onion.
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