Sweet & Sour Pork Kebabs With Fried Rice

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"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings


  • Serving Size: 1 (550.5 g)
  • Calories 1058.2
  • Total Fat - 27.9 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 118.6 mg
  • Sodium - 828.7 mg
  • Total Carbohydrate - 148 g
  • Dietary Fiber - 16.1 g
  • Sugars - 22.7 g
  • Protein - 55.7 g
  • Calcium - 60.7 mg
  • Iron - 3.3 mg
  • Vitamin C - 68.9 mg
  • Thiamin - 1.5 mg

Step 1

Cook the rice in a big saucepan of boiling water, following packet directions, until tender and then drain well and set aside to cool.

Step 2

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.

Step 3

Combine tomato sauce, brown sugar and half the soy sauce in a small bowl and season with pepper.

Step 4

Heat a chargrill pan or barbecue grill on medium-high heat.

Step 5

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.

Step 6

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.

Step 7

Serve kebabs with fried rice.

Tips & Variations

No special items needed.