Pork and pak choi stir fry

    40 min

    This recipe was made by accident one night! It was meant to be fried rice but instead of using cooled-overnight rice (the best rice to make fried rice as the texture is drier), I had instead used freshly steamed rice which was moist and fluffy. The result is still delicious.

    4 people made this

    Serves: 4 

    • 640g freshly cooked rice
    • 2-3 tablespoons olive or rapeseed oil
    • 2-3 cloves garlic, finely chopped
    • 1 onion, thinly sliced
    • 300g lean pork, finely sliced
    • 3 tablespoons oyster and hoisin sauces
    • 1-2 eggs
    • 1 bag of pak choi (or any other chinese veg), cut into pieces
    • 1 1/2 tablespoons cornflour mixed with 2 tablespoons water (optional)
    • soy sauce to taste

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Cook rice in a rice cooker. Whilst rice is being cooked, prepare the above ingredients
    2. In a wok over medium heat, add some oil and stir fry the garlic and onion until the onion softens. Add in the sliced pork and the oyster and hoisin sauces (cook for a further 2 minutes until pork is cooked). Beat in the two eggs. Add in the pak choi until pak choi wilts but colour is still bright green. Add in cornflour mixture to thicken at this point, if using.
    3. Once rice has cooked (this should take about 20 minutes depending on the size of the rice cooker) add in the rice to the wok and mix through. Add in soy sauce for colour. Serve hot.

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