3 tbsp vegetable oil
1 onion, diced
200g (7.05oz) thinly sliced pork fillet
½ tomato, diced
2 cups cooked rice
1 egg, lightly whisked
1 tbsp light soy sauce
2 tsp fish sauce
1 tsp sugar
lime wedges to serve
tomato & cucumber slices to serve
spring onion to serve
Marion’s Kitchen Coconut Sriracha (use my store locator to find out where to buy), to serve
For the chilli fish sauce, mix ingredients in a small bowl.
Heat 1 tablespoon of oil in a frying pan over high heat and cook onion until lightly golden and soft. Remove from heat and transfer the onion to a large bowl.
Heat another tablespoon of oil in the same frying pan over high heat and cook the pork for 2-3 minutes or until just cooked through. Transfer the pork (draining and discarding any cooking liquid) to the same bowl as the onion. Add the tomato and rice to the bowl also. Drain any liquid from the pan.
Heat the last 1 tablespoon of oil in the same frying pan over high heat. Pour in the egg and let it set for 1 minute, before lightly scrambling. Then add the contents of the rice bowl, soy sauce, fish sauce and sugar. Stir-fry for 1-2 minutes or until well combined.
Transfer the rice to a serving plate and serve with chilli fish sauce, lime wedges and stalks of spring onion. Serve with Coconut Sriracha on the side.
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