December 28, 2017
Dinner, Main Dish, Pork,
Rice, White Rice, Vegetables, Peppers, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
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"From our Sunday newspaper The Sunday Times."
Cook the rice in a big saucepan of boiling water, following packet directions, until tender and then drain well and set aside to cool.
Meanwhile thread the pork, pineapple and capsicum on to 8 pre-soaked bamboo skewers, threading a chilli on to the end of each of the skewers.
Combine tomato sauce, brown sugar and half the soy sauce in a small bowl and season with pepper.
Heat a chargrill pan or barbecue grill on medium-high heat.
Drizzle the pork skewers with half the oil and cook, turning and basting with sauce mixture, for 8 to 10 minutes or until pork is cooked through and pineapple is caramelised.
Meanwhile, heat remaining oil in a big deep frying pan over medium-high heat and add carrot and cook, stirring for 3 minutes and then add the corn and cook for 2 minutes or until starting to brown and then add the rice and toss over heat for 1 minute and add the onion, sprouts, rice wine and remaining soy and toss for 30 seconds.
Serve kebabs with fried rice.
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