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Crispy ‘n’ crunchy fried rice
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate dinner with flavorful pork fried rice loaded with veggies, nuts, seeds, and roasted seaweed for a satisfying crunch.
Ingredients:
  • 48.80 gm oyster sauce
  • 21.00 gm soy sauce
  • 1 tsp sesame oil
  • 36.40 gm peanut oil
  • 500g pork mince
  • 4 green onion, thinly sliced
  • 1 red capsicum, cut into 1cm pieces
  • 125.00 ml frozen peas
  • 1 bunch broccolini, cut into 1-2cm lengths
  • 1/2 x 225g can bamboo shoots, drained, chopped
  • 82.50 ml cashews
  • 62.50 ml pepita and sunflower seed mix
  • 2 eggs, lightly beaten
  • 800.00 gm cooked jasmine rice
  • Fried shallots, to serve
  • 2 torn pieces roasted seaweed, to serve
Instructions:
  • In a small bowl, mix oyster sauce, soy sauce, and sesame oil. Add 1 teaspoon of oil to a wok and swirl to coat. Cook half of the mince, breaking up lumps, for 5 minutes until golden and crispy. Transfer to a bowl and cover to keep warm. Repeat with the remaining mince and 1 teaspoon of oil.
  • Pour in 1 tablespoon of oil and swirl it around the pan. Add the onion, capsicum, peas, broccolini, and bamboo shoots. Stir-fry for 1 to 2 minutes until they start to char. Transfer the cooked vegetables to a bowl. Add the nuts and seeds to the pan and stir-fry for 1 minute until they turn golden and toasted. Move the nuts and seeds to a small bowl.
  • Pour the rest of the oil into the wok and swirl it around to coat the pan perfectly. Crack the egg into the wok and cook while tossing and breaking it into small pieces for about 1 minute, or until it's almost fully cooked. Then, add the rice and stir-fry everything together for 3 minutes until everything is well combined.
  • Combine the vegetables and mince with the flavorful sauce mixture, stir-frying for 2 minutes until perfectly combined and heated. Garnish with crispy fried shallots, a crunchy nut mixture, and savory roasted seaweed before serving.

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