Name: Best ever pork fried rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon char siu sauce; 1 tablespoon hoisin sauce; 500 gram (1 pound) pork fillet; 1 tablespoon peanut oil; 2 eggs, beaten lightly; 2 tablespoon sesame oil; 8 uncooked medium prawns (shrimp) (200g), peeled, deveined, with tails intact; 3 clove garlic, crushed; 4 centimetre (1½-inch) piece fresh ginger (20g), grated finely; 115 gram (3½ ounces) baby corn, halved lengthways; 150 gram (4½ ounces) snow peas, trimmed; 3 green onions (scallions), sliced thinly; 1 cup fresh coriander (cilantro) leaves; 4 cup cold cooked long-grain white rice (see tip); 1 cup bean sprouts, trimmed; 2 tablespoon soy sauce

Best ever pork fried rice

Fried rice is a traditional dish of pre-cooked rice stir-fried in a wok, often mixed with other ingredients, such as eggs, vegetables, and meat. We think our best ever pork fried rice is as good as any you'll find at a Chinese banquet.

Ingredients

2 tablespoon char siu sauce

1 tablespoon hoisin sauce

500 gram (1 pound) pork fillet

1 tablespoon peanut oil

2 eggs, beaten lightly

2 tablespoon sesame oil

8 uncooked medium prawns (shrimp) (200g), peeled, deveined, with tails intact

3 clove garlic, crushed

4 centimetre (1½-inch) piece fresh ginger (20g), grated finely

115 gram (3½ ounces) baby corn, halved lengthways

150 gram (4½ ounces) snow peas, trimmed

3 green onions (scallions), sliced thinly

1 cup fresh coriander (cilantro) leaves

4 cup cold cooked long-grain white rice (see tip)

1 cup bean sprouts, trimmed

2 tablespoon soy sauce

Method

1.Combine sauces in a medium bowl with pork. Cover; refrigerate 2 hours or overnight.

2.Preheat oven to 220°C/400°F. Line an oven tray with baking paper.

3.Drain pork mixture; reserve marinade. Place pork on tray; roast 20 minutes or until just cooked through, brushing occasionally with reserved marinade. Transfer pork to a plate, cover; rest 5 minutes, then slice thinly.

4.Heat a large wok or frying pan over medium heat, add peanut oil, then egg; swirl to cover base of wok, cook until just set. Remove from pan. Roll omelette tightly, slice thinly.

5.Heat wok, add sesame oil, prawns, garlic and ginger; stir-fry 2 minutes or until prawns just change colour. Remove from wok. Add corn, snow peas and green onion; stir-fry 2 minutes or until just tender. Add half the omelette and half the coriander, then rice, bean sprouts, sauce and prawn mixture; stir-fry until hot.

6.Serve rice mixture in bowls, topped with pork, remaining omelette and remaining coriander.

You will need to cook 1½ cups (300g) long-grain white rice for this recipe. When cooked, spread it out in a thin layer on a tray; refrigerate, uncovered, for several hours or overnight.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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