Description
Fried rice made with leftover roast pork and loaded with veggies.
Ingredients
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1 teaspoon sea salt flakes
- ½ teaspoon sesame oil
- 3 tablespoons peanut oil
- 1 onion, finely diced
- 1 carrot, diced
- 1 broccoli stalk, diced
- ½ head cauliflower, diced
- 2 cm piece of ginger, finely diced
- 300g leftover cooked roast pork (or whatever you have left), roughly chopped
- 4 cups cooked rice
- 2 spring onions, finely sliced
- 1 red chilli, finely sliced (optional)
- 1 bunch coriander, roughly chopped (to serve)
- 1 lime (to serve)
Instructions
In a small bowl whisk together the soy sauce, sugar, salt and sesame oil and set aside.
Heat half the peanut oil in a wok or large frypan over medium-high heat. Once wok is hot, add the onion, carrot, broccoli, cauliflower and ginger, then stir fry for 5 minutes, tossing while cooking. Stir through the pork, then add the remaining oil and rice, mix to combine, then cook for 2 minutes without stirring. This will give a crispiness to the rice. Pour over the soy sauce mixture and spring onion, mix to combine and cook for a final 2 minutes.
Serve topped with chilli, coriander and a wedge fo lime.
Notes
Make sure the cooked rice is completely heated through to kill off any bacteria. Whenever cooking with rice, ensure leftovers are cooled and refrigerated as quickly as possible, then when reheating make sure heated through thoroughly.