Pork and Vegetable Fried Rice

I have no idea why I didn't live on this as a student.  This is a lovely, flexible dish, include what you have in the fridge.  I've included quantities but to be honest, I'd interpret it as a "handful" here and there.

Although it's safe if you cool rice very quickly, I never make this with reheated rice as I don't like the risk of food poisoning.  It only takes about 10 minutes to cook some rice though so there's not really an excuse.


Pork and Vegetable Fried Rice - Serves 1

Ingredients

40g, 1.5oz Rice (I used easy cook basmati because it's the rice I always have in but long grain would also be great and brown rice would taste delicious, just adjust cooking times as needed)
40g, 1.5oz Sugar snap peas
2 Spring onions (scallions)
25g, just short of 1oz Broccoli
75g, 2.5oz Belly pork or pork strips
1 mushroom (mine weighed 50g, just over 1.5oz)
1 egg
2 tsp sweet chilli sauce
1 tsp soy sauce plus more to serve if liked (or gluten free tamari)

Method

This genuinely can only take less than 20 minutes if you get a wriggle on!

Put the rice on to boil following pack instructions and set your timer!

Slice up your pork into small pieces (<1cm) cutting off any rind and excessive fatty layer if liked and put into a non stick frying pan to cook.  While that's cooking, slice the sugar snap peas, break the broccoli into very small pieces, slice the mushroom and slice the white of the onions.

When the pork is browning well and nearly cooked, add in the white of the onion and the mushrooms.  Use some spray oil if needed.

When there's about 4 minutes left of the rice cooking time, put the broccoli into the same water as the boiling rice.

When there's about 2 minutes left to cook, add the sugar snap peas to the frying pan and start to cook.  When the rice is cooked, drain and add the rice and broccoli to the frying pan with the sauces, and quickly break in an egg and mix and cook it all together.  The egg will stick to the rice and vegetables.  It doesn't look all that pretty but topped with the sliced green parts of the spring onions, it tastes pretty darn good and all far quicker and cheaper than a takeaway, made with real and cheap ingredients.

I've linked this up to real food Fridays.

I've linked up to recipe of the week.