I acknowledge that these quantities are a bit random but you
get the general idea – you can adjust to your preference.
Ingredients
1 packet Uncle Bens boil in the bag rice (or two if you’re
like me!)
Dark soy sauce to taste
Oyster sauce
Cooked pork (I used pulled pork as I had it to hand but you
could use any meat or veg)
1 red onion finely chopped
2 handfuls of frozen peas
1 red chilli deseeded and finely chopped (optional)
Pinch Chinese 5 spice
2 eggs beaten
Garlic fry lite
Spring onions to serve
Method
Cook your rice according to the instructions and leave to
cool. You can use leftover rice too but
if you’re cooking specifically for this recipie I always slightly undercook, by
maybe a minute or two as I know it’s going to be reheated and cooked a little
more.
Spray your wok or large frying pan with garlic fry lite and
heat. Add the rice and warm through.
Next, add soy sauce to taste, I added about a tablespoon I
guess which may have been slightly too much.
Next time I’ll add it more gradually and see how it looks. I added a tablespoon oyster sauce too as I
like it but if you don’t you don’t have to.
Give it a thorough stir to evenly coat the rice
Heat the pork in a pan or give it a zap in the microwave.
While the pork’s cooking add the peas, onion and chilli if you're using to the wok
and mix through
Beat the eggs in a bowl
When it’s all distributed, make a ‘well’ in the centre of
the wok. This is where you’ll cook your
egg. I tend to give the wok another
squirt of fry lite to cook the egg in.
 |
| I use chopsticks to stir fry the egg |
Add the beaten eggs to the well in your rice mixture and
cook. I use chopsticks and cook the eggs
by whisking in a side to side motion.
Regardless how you do it, your aim is to make little omlette pieces.
When eggs are cooked add the hot pork and mix everything
well. If you need a little more soy or
oyster sauce you can add it now and just heat through
Serve immediately garnished with chopped spring onions
 |
| Syn free pork egg fried rice |
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