Curried fried rice with pork and wom bok

  • 30 mins cooking
  • Serves 4
  • Print


Curried fried rice with pork and wom bok
  • 1 tablespoon canola oil
  • 2 eggs, beaten lightly
  • 400 gram pork fillet or leg steaks, thinly sliced
  • 1 1/2 teaspoon curry powder
  • 2 clove garlic, crushed
  • 1/4 small wom bok (chinese cabbage), core removed, shredded
  • 1 medium red capsicum, sliced thinly
  • 1 cup frozen peas
  • 2 250 gram packets pre-cooked medium-grain brown rice
  • 1 1/2 tablespoon soy sauce
  • 6 green onions, finely sliced diagonally


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.

More From Women's Weekly Food