Combination chia fried rice with pork and prawns
lean pork fillet
200 g, (Buy 250g) thinly sliced
Chinese five spice
200 g, peeled, tails intact
1 medium, thinly sliced
3 clove(s), chopped
fresh mixed vegetables
4 serve(s), (4 cups) Asian, shredded
Quick cup, brown rice and quinoa
250 g, microwave
reduced salt soy sauce
60 ml, (¼ cup)
frozen corn kernels
½ cup(s), (80g)
2 individual, thinly sliced
1 medium, wedges
- Sprinkle pork with five-spice powder. Heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry prawns and pork for 3–4 minutes or until browned and just cooked through. Transfer to a plate.
- Reheat wok over medium-high heat. Add remaining oil and heat for 20 seconds. Stir-fry capsicum for 3–4 minutes or until softened. Add garlic and stir-fry for 1 minute or until fragrant. Add Asian vegetables and stir-fry for 3–4 minutes or until just wilted.
- Meanwhile, heat rice blend following packet instructions. Add rice blend, prawns, pork, corn and soy sauce to pan with vegetable mixture and stir-fry for 2 minutes or until heated through.
- Heat a medium non-stick frying pan over high heat. Fry eggs for 2–3 minutes or until cooked to your liking. Serve rice mixture topped with eggs, shallots and lemon wedges.