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Curtis Stone's pork fried rice
Curtis Stone's pork fried rice
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Try Curtis Stone's quick and delicious pork and veggie fried rice for a fast weeknight meal.
Ingredients:
  • 40.00 ml Pearl River Bridge Superior Light Soy Sauce
  • 20.00 ml Smart Buy White Vinegar
  • 500g Pork 3 Star Mince
  • 27.60 gm canola oil, divided
  • 500g brown rice
  • 1 head broccoli, cut into 2cm florets (about 2 1/4 cups/140g)
  • 1 large carrot, peeled, cut into small dice (about 1 cup/100g)
  • 1 garlic clove, finely chopped
  • 2 tsp grated ginger
  • 1/4 small white cabbage, cut into small dice (about 1 1/2 cups/250g)
Instructions:
  • Combine the soy sauce and vinegar in a small bowl, whisk together, and set aside the tasty sauce mixture.
  • - Heat a wok or large heavy frying pan over high heat. Add half of the pork and stir-fry for 4 minutes until caramelized and cooked through, breaking it up with a spoon. Transfer to a heatproof bowl. Repeat with the remaining pork and transfer to the bowl.
  • In a heated wok, add 1/2 tablespoon oil and half of the rice. Stir-fry for 3 minutes until the rice is toasted. Transfer to a bowl. Repeat with another 1/2 tablespoon oil and the remaining rice.
  • Heat the remaining oil in the wok until sizzling. Toss in the broccoli, carrot, garlic, and ginger, stir-frying for 2 minutes until the vegetables are tender. Mix in the cabbage and cook for another minute. Add the pork, rice, and soy sauce mixture, coating everything evenly. Season with salt to taste.

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