Name: Stir-fried pork and egg rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 300 gram lean pork mince; cooking oil spray; 2 garlic cloves, crushed; 2 tablespoon salt-reduced soy sauce; 2 eggs; 3 egg whites; 1 red onion, halved, thinly sliced; 250 gram packet precooked brown basmati rice; 1 large carrot, coarsely grated; 1/2 cup basil leaves, torn; 100 gram snow pea sprouts

Stir-fried pork and egg rice

This budget Asian stir-fry is packed with flavour and nutrients and can be on the table in less than 30 minutes.

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

300 gram lean pork mince

cooking oil spray

2 garlic cloves, crushed

2 tablespoon salt-reduced soy sauce

2 eggs

3 egg whites

1 red onion, halved, thinly sliced

250 gram packet precooked brown basmati rice

1 large carrot, coarsely grated

1/2 cup basil leaves, torn

100 gram snow pea sprouts

Method

1.Heat a wok over moderately high heat. Spray pork with oil. Add to wok; stir-fry for 2 minutes or until browned. Add garlic and sauce; stir-fry for 1 minute. Transfer to a bowl. Wipe wok clean.

2.Crack eggs into a jug; add egg whites and whisk to combine. Spray wok with oil; stir-fry onion for 1-2 minutes or until soft. Transfer to bowl with pork. Reheat wok. Add egg and tilt to cover base. Cook for 1 minute or until set underneath. Fold in half; cook for 2 minutes. Transfer to a chopping board then slice.

3.Return pork and onion to wok. Add rice and carrot; stir-fry for 1-2 minutes or until heated through. Remove from heat.

4.Spoon rice mixture into bowls. Top with egg, basil and sprouts. Serve at once.

The fat in this recipe has been reduced by omitting some egg yolks. Use leftover yolks to make custard or to bind meatballs.
Note

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