4 pork chops, trimmed of fat and cut to bite-sized pieces
2 tablespoons dark soy sauce
1 pinch black pepper
1 pinch salt
2 garlic cloves, chopped
1 teaspoon ground ginger
1 teaspoon dried coriander leaves
1 carrot, chopped
3 flat mushrooms, chopped
1 lime, halved
1 onion, chopped
1 red pepper, chopped
1 tin of peas and sweetcorn, drained
6 spring onions, chopped
1 teaspoon hot chilli flakes
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:20min › Ready in:40min
Boil the rice according to the packet instructions. Good to get this on the go early as it'll take the longest.
In a bowl combine the pork with the soy sauce, black pepper, salt, garlic, ginger and coriander. Mix till the pork is all covered. Leave to marinate while you chop the veg.
Heat a frying pan. Once hot, add the pork chops with the marinade mixture. Stir fry for a few seconds, then add the carrots and mushrooms and stir well. Squeeze in the the juice of the whole lime, this is so you don't need oil for frying. Stir fry for about 5 minutes until the pork is almost cooked, then add the onion and peppers and fry for another 2 to 3 minutes. Transfer the mixture to a bowl or plate and set aside.
Drain off the rice. Now get your 2 eggs and crack them into the pan that the pork and veg was fried in, and with a wooden spoon give them a good mix. Just as they are about to scramble and are still a little runny, add your rice, peas and sweetcorn and mix it well til all your rice is covered with the egg mixture. Cook til eggs are cooked through.
Add your pork and veg back to the rice along with the spring onions and the chilli flakes. Give it a good mix and serve. Enjoy.
Fantastic meal, I did use two fresh chilies instead of hot chilli flakes. Worked really really however may put them in with the port at stage two to get the spice throughout not just get random shocks of spice. As well as only using one chilli - 07 Dec 2015
It was good! For my own taste I would probably leave out the spring onions but that's just me! I will be making this again. I also added some sweet chili sauce before eating - not very much though. - 03 Aug 2015