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Name: Thai-Style Rice with Pork
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 Garlic crushed; 3 1/2 c Boiling water; 1 1/2 c Long grain rice; 1 Onion chopped; 3 Spring onions; cut into 2 cm; 300 g Boneless pork; cut into; 1 pk MAGGI Chicken Noodle Soup; 1 ts Minced chilli; ; lengths; 2 ts Vegetable oil; 1 tb Tomato sauce; ; cubes; 2 tb Coarsely chopped fresh; 1 tb Fish sauce; (optional); 1/2 ts Sugar; 1 Red pepper; diced; 1/2 c Roasted cashew nuts;; ; parsley

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INGREDIENTS

2 Garlic ; crushed
3 1/2 c Boiling water
1 1/2 c Long grain rice
1 Onion ; chopped
3 Spring onions; cut into 2 cm
300 g Boneless pork; cut into
1 pk MAGGI Chicken Noodle Soup
1 ts Minced chilli
; lengths
2 ts Vegetable oil
1 tb Tomato sauce
; cubes
2 tb Coarsely chopped fresh
1 tb Fish sauce; (optional)
1/2 ts Sugar
1 Red pepper; diced
1/2 c Roasted cashew nuts;
; parsley

Servings

INSTRUCTIONS

Heat the oil in a large pan. Add the pork and brown over a high heat. Remove the pork and set aside. Add the onion and garlic to the pan and cook for 2-3 minutes. Add the rice, chilli, soup mix, water, fish and tomato sauces, and sugar, and bring to the boil, stirring. Cover the pan and simmer over a very low heat for 10 minutes. Add the red pepper, spring onions and pork. Cover and simmer for a further 5-8 minutes or until the rice and pork are tender and the liquid is absorbed. Stir in the nuts, if used and sprinkle with the coriander or parsley before serving.

NOTES

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Thai-Style Rice with Pork

2  Garlic crushed
3 1/2 c Boiling water 
1 1/2 c Long grain rice 
1  Onion chopped
3  Spring onions; cut into 2 cm 
300 g Boneless pork; cut into 
1 pk MAGGI Chicken Noodle Soup 
1 ts Minced chilli 
  ; lengths 
2 ts Vegetable oil 
1 tb Tomato sauce 
  ; cubes 
2 tb Coarsely chopped fresh 
1 tb Fish sauce; (optional) 
1/2 ts Sugar 
1  Red pepper; diced 
1/2 c Roasted cashew nuts; 
  ; parsley

Heat the oil in a large pan.    Add the pork and brown over a high heat. Remove the pork and set aside.    Add the onion and garlic to the pan and cook for 2-3 minutes.    Add the rice, chilli, soup mix, water, fish and tomato sauces, and sugar,  and bring to the boil, stirring.    Cover the pan and simmer over a very low heat for 10 minutes.    Add the red pepper, spring onions and pork. Cover and simmer for a further  5-8 minutes or until the rice and pork are tender and the liquid is  absorbed.    Stir in the nuts, if used and sprinkle with the coriander or parsley before  serving.

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Nutrition

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Serving Size: 1 Serving (359g)
Recipe Makes: 4 servings

Calories: 250
Calories from Fat: 40 (16%)

Amt Per Serving		% DV

	Total Fat 4.4g	6 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 1.3g
Cholesterol 8.3mg		3 %
Sodium 553mg		19 %
Potassium 273.8mg		7 %
Total Carbohydrate 46.5g		14 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 43.7g
Protein 6.4g		9 %
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: 250

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