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Name: Chinese-style pork fillet with fried rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: English
Ingredients: 420 gram Pork Fillet trimmed and sliced into medallions; 1 tablespoon soy sauce; 1 tablespoon Chinese five-spice; 2 tablespoon Honey; 1 tablespoon Cornflour; 1 Egg beaten; 225 gram Basmati Rice; 200 gram Frozen peas defrosted; Broccoli florets; 6 Spring Onions sliced; 150 mililiters Water

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INGREDIENTS

420 gram Pork Fillet ; trimmed and sliced into medallions
1 tablespoon soy sauce
1 tablespoon Chinese five-spice
2 tablespoon Honey
1 tablespoon Cornflour
1 Egg ; beaten
225 gram Basmati Rice
200 gram Frozen peas ; defrosted
Broccoli florets
6 Spring Onions ; sliced
150 mililiters Water

Servings

INSTRUCTIONS

1. Mix the pork medallions with the soy sauce and five-spice, then leave to marinate for five minutes.

2. Cook rice according to pack instructions in salted boiling water adding broccoli for last 4 minutes.

3. Heat a large non-stick pan, then fry the pork for two to three minutes on each side until cooked through.

4. Pour in the boiling water with the honey and bubble for two minutes.

5. Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.

6. Meanwhile, to make the fried rice pour the egg into a non-stick frying pan to make an omelette, cooking for two minutes on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for three to five minutes until piping hot, then stir through the omelette with the spring onions and seasoning and cook for 1 minute.

7. Serve with the pork and a dash more soy sauce.

NOTES

HEALTHIER than many Chinese takeaways

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Chinese-style pork fillet with fried rice

420 gram Pork Fillet trimmed and sliced into medallions
1 tablespoon soy sauce
1 tablespoon Chinese five-spice
2 tablespoon Honey
1 tablespoon Cornflour
1 Egg beaten
225 gram Basmati Rice
200 gram Frozen peas defrosted
 Broccoli florets
6 Spring Onions sliced
150 mililiters Water

1. Mix the pork medallions with the soy sauce and five-spice, then leave to marinate for five minutes.

2. Cook rice according to pack instructions in salted boiling water adding broccoli for last 4 minutes.

3. Heat a large non-stick pan, then fry the pork for two to three minutes on each side until cooked through.

4. Pour in the boiling water with the honey and bubble for two minutes.

5. Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.

6.  Meanwhile, to make the fried rice pour the egg into a non-stick frying pan to make an omelette, cooking for two minutes on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for three to five minutes until piping hot, then stir through the omelette with the spring onions and seasoning and cook for 1 minute.

7. Serve with the pork and a dash more soy sauce.

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Nutrition

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Serving Size: 1 Serving (78g)
Recipe Makes: 4 Servings

Calories: 106
Calories from Fat: 46 (43%)

Amt Per Serving		% DV

	Total Fat 5.1g	7 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.7g
Cholesterol 211.5mg		65 %
Sodium 135.1mg		5 %
Potassium 129.7mg		3 %
Total Carbohydrate 8.5g		2 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 7.8g
Protein 7.1g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 106

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