Pork, ginger and chilli arc best mates in this dish. It’s one of those meals that can be easily boxed up for work because it tastes great hot or cold.

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Name: Hero Korean Pork-fried Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Korean
Ingredients: 1 x 250 grams Pork fillet sliced into 1cm thick strips; 1 1/2 tablespoon Light soy sauce; 1/2 teaspoon Smoked paprika; 1/2 tablespoon Coconut oil; 3 Spring Onion finely sliced (keep the green ends for garnish); 1 large Red chilli finely chopped - remove the seeds if you don't like it hot; 2 cm Ginger finely chopped or grated; 2 cloves Garlic chopped; 1 small Carrot sliced into batons; 5 Midget trees (tender-stem broccoli), any bigger stalks sliced in half lengthways; 250 grams Pre-cooked rice

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INGREDIENTS

1 x 250 grams Pork fillet ; sliced into 1cm thick strips
1 1/2 tablespoon Light soy sauce
1/2 teaspoon Smoked paprika
1/2 tablespoon Coconut oil
3 Spring Onion ; finely sliced (keep the green ends for garnish)
1 large Red chilli ; finely chopped - remove the seeds if you don't like it hot
2 cm Ginger ; finely chopped or grated
2 cloves Garlic ; chopped
1 small Carrot ; sliced into batons
5 Midget trees ; (tender-stem broccoli), any bigger stalks sliced in half lengthways
250 grams Pre-cooked rice

INSTRUCTIONS

Place the pork strips in a bowl and pour over 1/2 tablespoon of the soy sauce and the smoked paprika.

Melt the coconut oil in a wok or large frying pan over a medium to high heat. Add the spring onions, chilli, ginger, garlic, carrot and midget trees. Stir-fry for 2 minutes.

Chuck in the pork along with the sauce it has been marinating in and the remaining soy sauce. Continue to stir-fry for a further 2-3 minutes, by which time the pork should be almost cooked.

Add the rice, crumbling it between your fingers as you drop it in, along with about 3 tablespoons of water. Continue to stir-fry the ingredients for 1-2 minutes, breaking up any clumps of rice with a wooden spoon, until the rice is warmed through and the pork is totally cooked. Check by cutting into one of the larger pieces of meat to make sure there are no pink bits left.

Serve up the fried rice with some green spring onion ends, finely sliced.

NOTES

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Hero Korean Pork-fried Rice

1 x 250 grams Pork fillet sliced into 1cm thick strips
1 1/2 tablespoon Light soy sauce
1/2 teaspoon Smoked paprika
1/2 tablespoon Coconut oil
3 Spring Onion finely sliced (keep the green ends for garnish)
1 large Red chilli finely chopped - remove the seeds if you don't like it hot
2 cm Ginger finely chopped or grated
2 cloves Garlic chopped
1 small Carrot sliced into batons
5 Midget trees (tender-stem broccoli), any bigger stalks sliced in half lengthways
250 grams Pre-cooked rice

Place the pork strips in a bowl and pour over 1/2 tablespoon of the soy sauce and the smoked paprika.

Melt the coconut oil in a wok or large frying pan over a medium to high heat. Add the spring onions, chilli, ginger, garlic, carrot and midget trees. Stir-fry for 2 minutes.

Chuck in the pork along with the sauce it has been marinating in and the remaining soy sauce. Continue to stir-fry for a further 2-3 minutes, by which time the pork should be almost cooked.

Serve up the fried rice with some green spring onion ends, finely sliced.

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Nutrition

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Serving Size: 1 Serving (158g)
Recipe Makes: 1 Serving

Calories: 141
Calories from Fat: 67 (48%)

Amt Per Serving		% DV

	Total Fat 7.4g	10 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 708.7mg		24 %
Potassium 500.3mg		13 %
Total Carbohydrate 17.6g		5 %
	Dietary Fiber 4g	16 %
	Sugars, other 13.6g
Protein 3.8g		5 %
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: 141

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