Quick & Easy

Curried fried rice with pork and wom bok




1.In a non-stick wok, heat 1 teaspoon of the oil over high. Add egg and swirl in the pan to form an omelette. Cook until almost set. Remove from wok; roll tightly and then slice thinly. Set aside.
2.Combine the pork and 2 teaspoons of the remaining oil to coat. Reheat wok over high. Cook pork in two batches until browned and just cooked. Set aside.
3.Heat the remaining oil in wok over medium heat; cook curry powder and garlic until fragrant. Add the wom bok, capsicum and peas, and stir-fry over high heat 2-3 minutes or until peas are bright green.
4.Meanwhile, heat rice following packet directions. Add to wok with pork, soy sauce, half the egg and half the green onions. Toss gently.
5.Serve topped with remaining egg and green onions.

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