Fried rice with pork and vegetables

Recipes~Plus

Cooking time: Less than 30 minutes

Cuisine: Asian

Serves: 4

Type: Budget; Family

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Ingredients

2 cups basmati rice
2 tablespoons vegetable oil
2 eggs, lightly beaten
500g packet frozen stir-fry chow mein vegetables, thawed
1 tablespoon grated fresh ginger
1 small red chilli, finely sliced
600g leftover frozen roast pork, thawed and diced
1⁄3 cup soy sauce

Preparation method

1. Bring rice and 21⁄2 cups water to the boil in a medium saucepan until tunnels form in the rice. Cover; reduce heat to very low. Cook for 15 minutes until the water is completely absorbed. Allow to stand for 5 minutes, then fluff with a fork to separate the grains.

2. Heat 1 tablespoon of the oil in a wok, add eggs and swirl around. Cook for 1-2 minutes. Remove omelette and set aside. Roll up and cut into strips when cool.

3. Add remaining oil to pan; place over high heat. Add ginger and chilli; stir-fry for 1 minute until fragrant. Add the rice and vegetables to the pan; stir-fry for 5 minutes until rice begins to colour. Add pork and soy sauce and heat through, stirring. Sprinkle each serving with some of the omelet strips.

Use any frozen vegetable mix, as you prefer.

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