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Photo of Sweet & sour pork with egg fried rice by WW

Sweet & sour pork with egg fried rice

13
Points® value
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Moderate
Our version of the Chinese takeaway classic has all of the sweet and sour flavours you love, but with fewer SmartPoints.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Pork Tenderloin, raw

500 g, fat trimmed and cut into 3cm cubes

Red onion

1 medium, finely sliced

Red pepper

2 medium, deseeded and roughly chopped

Green pepper

1 medium, deseeded and roughly chopped

Pineapple

200 g, chunks

Rice Wine Vinegar

60 ml

Honey

2½ tablespoon(s), level

Cornflour

1 tablespoon(s), level

Soy Sauce

1½ tablespoon(s)

Spring Onions

2 medium, 1 trimmed and finely chopped and 1 sliced lengthways, to garnish

Brown Rice, dry

240 g

Peas, frozen, boiled

100 g

Egg, whole, raw

2 medium, raw, lightly beaten

Instructions

  1. Cook the rice to pack instructions, then drain and set aside.
  2. Meanwhile, mist a frying pan with cooking spray and cook the pork over a medium-high heat for 7-8 minutes until browned, then transfer to a plate and drain any liquid from the pan. Mist the pan again, add the onion and peppers and cook for 6-8 minutes until soft. Add the pineapple for another minute, then transfer to the plate with the pork.
  3. In a small jug, mix the rice wine vinegar, honey, cornflour and 1 tablespoon of the soy sauce with 100ml water. Pour the sauce into the cooking pan and cook over a low heat, stirring, for 3-4 minutes. Return the pork and vegetables and pineapple to the pan and cook for another 4-5 minutes, until the sauce has thickened and the pork is cooked through.
  4. Meanwhile, prepare the egg fried rice. Mist another frying pan with cooking spray, add the cooked rice and fry for 3-4 minutes, then add the remaining soy sauce, the finely chopped spring onion and the peas, and stir to combine. Push the fried rice to one side of the pan and pour the eggs into the space. Leave to cook for 1 minute until just set, then scramble them and mix into the rice.
  5. Serve the pork garnished with the sliced spring onion, with the egg fried rice on the side.

Notes

Try this recipe using diced skinless chicken breast fillets instead of pork, just remember to adjust the SmartPoints.

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