Wednesday, 18 September 2013

Pork and Prawn Fried Rice

I absolutely love fried rice. It’s so versatile, so easy and so fast. You can use anything you have leftover, or you can make up some elaborate dish with a few ingredients. I had some frozen pork in the freezer as well as some prawns and decided to bang it out. I hope you like this as much as I did! Ate it right up, this serves two but obviously it can be doubled or tripled to your liking. Enjoy!

150-200g pork shoulder (any cut will do)
175g cooked peeled prawns
1.5 c cooked cold rice
2 cloves garlic
1 red onion diced
1 egg beaten
4 spring onions
150g snow peas
2-4 tbsp. soy sauce
2 tbsp. sweet Thai chili sauce
1.5 tbsp. oil

To start:
Boil the pork for about 10 minutes (can do longer for a more tender result). Set aside.
Make sure your rice is cold and cooked, leftover rice is ideal.
Slice the snow peas on the bias.
Slice the spring onions, and dice the onion.

To cook:
In a large pan, preferably a wok (I used a non-stick pan), heat 1 tbsp. of oil.
When hot add the pork, onions, and snow peas and sauté for a few minutes.
When the pork has a nice char on it, add the rice and stir around until the rice starts to stick to the pan.
Add the prawns at this point and stir in with some soy sauce. Stir around about 2 minutes.
Next shove it all to the size and make a hole, turn up the heat and add the remaining oil.
Drop the egg in the oil and stir quickly to scramble. When almost set begin to mix it throughout the entire dish.
Add the spring onions, chilli sauce, and more soy sauce depending on your taste. Serve immediately!

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