Chinese Sticky Pork and Rice

Nutrition per serve

Ingredients

• 150g jasmine rice
• 2pcs carrot
• 40g roasted peanuts
• 2clov garlic
• 150g peas
• 300g lean pork mince
• 40g kecap manis
• 23ml vegetable oil
• 15ml soy sauce
• 2pcs egg

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, bring a small saucepan of water to the boil for the peas. Thinly slice the carrots. Coarsely chop the peanuts. Crush or finely chop the garlic. Cook the peas in the pan of boiling water for 2 mins or until tender. Drain.       
3. Step 3 — Stir-fry pork mince
   Heat 3 tsp vegetable oil in a medium frypan over medium-high heat. Stir-fry the pork mince and garlic for 3-4 mins until browned. Add the carrot, half the kecap manis*, 2 tsp soy sauce and ½ tsp pepper and stir-fry for 4-5 mins until the carrot is just tender. Stir in the peas, then remove the pan from the heat.
4. Step 4 — Fry eggs
   Heat 3 tsp vegetable oil in a small frypan over high heat. Crack 2 eggs into the pan, then reduce the heat to medium and cook for 2-3 mins until crisp on the bottom and just set or cooked to your liking.
5. Step 5 — Serve up
   Divide the rice, pork stir-fry and eggs among plates. Scatter over the peanuts, drizzle with 2 tsp soy sauce and enjoy!   
6. Step 6 — Make it yours
   Add a kick with a drizzle of chilli sauce or boost the freshness with a scattering of coriander leaves or thinly sliced spring onion, if you have some on hand.

Allergens

Sojabohnen, Eier, Peanut, Gluten, Sulfit, Wheat