10-Minute Fried Rice
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Recipe: #35343
July 27, 2020
Categories: Dinner, Lunch, Pork, Eggs, Rice, White Rice, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Frozen Vegetables more
"From our weekday newspaper The West Australian."
Ingredients
Nutritional
- Serving Size: 1 (347.8 g)
- Calories 842.7
- Total Fat - 29.7 g
- Saturated Fat - 9.6 g
- Cholesterol - 551.6 mg
- Sodium - 818.1 mg
- Total Carbohydrate - 100 g
- Dietary Fiber - 3 g
- Sugars - 1 g
- Protein - 38.1 g
- Calcium - 123.3 mg
- Iron - 4.5 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.6 mg
Step 1
Heat the oil in a wok over high heat and add the pork and cook, stirring often, for 3 minutes or until browned.
Step 2
While the pork is cooking, chop the garlic and chilli.
Step 3
Push the pork to 1 side of the wok and add the garlic to the empty side and cook garlic, stirring, for 30 seconds then toss into the pork and then add 1/2 tablespoon kecap manis and stir to combine and cook, stirring, for 30 seconds or until caramelised.
Step 4
Use your hands to break up the rice in the packet and add the rice and peas to the wok and cook, stirring, for 30 seconds.
Step 5
Push the mixture to 1 side of the wok and crack the eggs into the empty side and cook the eggs for 15 seconds then chop in the wok and toss through the rice.
Step 6
Add the soy sauce, sweet chillie sauce and remaining kecap manis to the wok and toss to coat and serve sprinkled with the basil, chilli and fried shallots.
Tips & Variations
No special items needed.
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