About this recipe:Stir-fried pork is tossed with cooked rice, spring onions, peas and curry paste. A brilliant combination!
150g pork fillet, thinly sliced
1 teaspoon soy sauce
1 or 2 tablespoons Chinese rice wine or sherry
1 teaspoon cornflour
2 tablespoons peanut oil
1/2 onion, diced
2 teaspoons curry powder mixed with a little water to make a paste
1 or 2 spring onions, sliced
1/2 teaspoon salt
300g leftover cooked rice, cold
100g garden peas
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Method Prep:10min › Cook:10min › Ready in:20min
Mix soy sauce, cooking wine and cornflour; pour over the sliced pork and mix well.
Preheat a wok or deep-sided frying pan. Pour in oil; when hot, cook pork in batches, each for 2 or 3 minutes, or until evenly browned. Remove with a slotted spoon and set aside. Reserve the oil in the wok and cook onion until softened, about 2 or 3 minutes.
Add the curry paste, spring onions and salt; stir well. Add rice, stirring to break up any lumps. Stir in peas, and add cooked pork back into the wok. Heat through and serve.
Good, liked what the curry powder brought to the fried rice. I did add some chopped red and yellow bell pepper for a pop of color. Rather than slicing the pork, I would cut it/chop into smaller pieces in the future (personal preference). - 11 Feb 2015