Recipe

Pork, plum and ginger fried rice

  • 1 hr cooking
  • Serves 4
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Ingredients

  • 2 cup (400g) jasmine rice
  • 3 cup (750ml) water
  • 1 cup (120g) frozen baby peas
  • 2 tablespoon peanut oil
  • 1 (170g) red onion, chopped
  • 2 eggs, beaten lightly
  • 1 1/2 tablespoon light soy sauce, plus 2 tablespoons, extra
  • 1/4 teaspoon five-spice powder
  • 800 gram pork fillet, cut into 5mm slices
  • 2 clove garlic, chopped finely
  • 5 centimetre (25g) fresh ginger, chopped finely
  • 1 small red chilli, deseeded, chopped finely
  • 1/4 cup (80g) plum jam
  • 1/2 teaspoon arrowroot or cornflour
  • 1 teaspoon water, extra
  • 7 green onions, cut into 3cm lengths

Method

  • 1
    Combine the rice and the water in a microwave-safe container; cover tightly. Microwave on high (100%) for 18 minutes or until tender. Spread the rice out on a tray to cool and dry out. Microwave peas, separately, for about 2 minutes or until hot.
  • 2
    Heat a wok over high heat. Add 2 teaspoons of the oil and stir-fry red onion until softened, around 4 minutes. Transfer to a large bowl. Add a little more of the oil to the wok; pour in the egg. Swirl the wok until the egg has just set (about 30 seconds). Remove from wok; slice. Transfer to bowl.
  • 3
    Heat another teaspoon of oil in wok; toss in half the cooked rice. Stir-fry until heated through. Add 1 tablespoon of soy sauce and half the five-spice. Stir-fry until evenly mixed. Transfer to a large bowl. Repeat with the remaining rice, sauce and five-spice. Add peas and egg; toss well. Transfer to bowl.
  • 4
    Wipe out the wok. Heat 2 teaspoons of oil in the wok. Stir-fry pork, in small batches, until just browned but not cooked through (2 minutes). Remove from wok. Repeat with more oil and more pork until all pork is browned.
  • 5
    Reduce heat to medium; add 1 teaspoon of oil to wok. Stir-fry garlic, ginger and chilli. Return pork to wok with plum jam and extra soy sauce; simmer for 5 minutes or until pork is cooked through. Combine arrowroot and extra water in a bowl; add to wok. The sauce will thicken a little. Stir for a further minute. Add green onion; remove from heat.
  • 6
    Serve stir-fried pork with fried rice.