0.5 lb pork steak, thinly sliced into strips or cubed
8-10 mushrooms quartered or diced if larger
1 courgette, chopped in half lengthways and then cubed
1 Chinese leaf or Pak Choi, sliced into strips
250g Easy Cook American rice
1 Knorr chicken stock cube
dash sesame seed oil
dash dark soy sauce
1 clove garlic (or dried mince garlic)
1/2 teaspoon Chinese Five Spice
dash Chilli sauce or Chilli oil (optional)
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Method Prep:15min › Cook:15min › Ready in:30min
Prepare all the ingredients cutting the vegetables into similar sized pieces to the meat.
Add the sesame oil, soy sauce, garlic and Chinese Five Spice to the wok and heat through until sizzling. Add the pork and cook until browned, approximately five minutes.
Add in the courgette, mushroom and Chinese Leaf/Pak Choi and stir fry for a couple of minutes. Make sure the ingredients are mixed well together then form a well at the base of the wok and break into the two eggs, ensuring you stir them up quickly so they form into scrambled style chunks.
Add in the Knorr stock cube and gently melt it and stir into the remainder of the ingredients.
Boil up the rice according to packet instructions. This can be done earlier in the day or the previous day and left to cool.
Once the rice is cooked, drain and run through some cold water and then add into the wok with the rest of the ingredients. Stir through thoroughly adding in more sesame oil and soy if required.
If you like spicy food, you can add in a splash of Chili Oil or Chili Sauce at the stock cube stage and mix in well or you can just add it on the side once cooked.
Making the rice earlier or the day before so it's cold when it goes into the pan allows it to "fry" more and take on a slightly different texture.
This tastes even better if cooked and then heated up later, simply add a bit more oil to the pan when re-frying.