Rebecca's pork fried rice
9
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Recipe by WW Coach Rebecca from, 'Meal-plan your way to weight loss cookbook. On sale at major bookstore retailers from September 27. There are so many recipes for fried rice, with endless combinations of flavours. Rebecca's pork fried rice recipe is a really great way to add extra veg into your day (and sneak it in for the kids too!). She always cooks a double batch, and freezes half of it in single serves, ready to grab and heat up for a quick lunch or dinner option.
Ingredients
Olive oil
1 tsp
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Fresh ginger
1 tbs, finely grated
Chilli paste
1 tsp
Lean pork mince
500 g
Zucchini
1 medium, cut into 1cm pieces
Carrot(s)
1 medium, cut into 1cm pieces
Cup mushrooms
4 whole, cut into 1cm pieces
Chinese five spice
¼ tsp
Soy sauce
1 tbs
Fish sauce
1 tbs
Oyster sauce
1 tbs
Cooked brown rice
4 cup(s), (680g)
Frozen green peas
1 cup(s), thawed, (145g)
Instructions
1
Heat oil in a large non-stick wok or frying pan over medium heat. Add onion, garlic, ginger and chilli paste and cook, stirring, for 2–3 minutes, until onion is softened slightly. Add mince and cook, stirring to break up lumps, for about 5 minutes or until no longer pink.
2
Add zucchini, carrot, mushrooms, five spice and sauces to wok. Season with ground white pepper and stir-fry for 2 minutes or until well combined. Reduce heat to low, cover and cook for 5 minutes. Stir through rice and peas, cover and cook for a further 5 minutes or until heated through.
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