Sweet & Sour Pork Kebabs With Fried Rice
Recipe: #28840
December 28, 2017
Categories: Rice, White Rice, Peppers, Gluten-Free, No Eggs, Non-Dairy, more
"From our Sunday newspaper The Sunday Times."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.