Chinese pork fried rice

    20 min

    Stir-fried pork is tossed with cooked rice, spring onions, peas and curry paste. A brilliant combination!

    2 people made this

    Serves: 3 

    • 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

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Mix soy sauce, cooking wine and cornflour; pour over the sliced pork and mix well.
    2. 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.
    3. 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.
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    Reviews in English (1)


    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

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