Stir Fried Pork with Fried Rice

Stir Fried Pork with Fried-Rice

 

          Making a good stir-fried rice is one of those essential skills every student should have. Who knows, if I learned to make this a lot earlier I might have lasted long than my (frankly, pitiful) year and a half before dropping out. Incredibly handy for a quick lunch or dinner. It uses up the odds and ends in your fridge. It is cheap as anything to make. Best of all, it looks pretty fancy to make and serve up. Impressed mates = Social Win.

          The key to really great fried rice is having your rice cold before you start. This will allow you to control the texture and heat and consistency. All too often it becomes too soggy or too dry. Burnt. Stodgy. Flavourless. But once you master a few simple steps you will be laughing. You can also pimp it in whatever way you want. Use any bits of vegetables you have leftover. I had a red pepper and some green beans but go nuts with the few bits that are clogging up the bottom of the fridge.

400g cooked rice

1 red pepper

Handful of french beans

1 egg

Soy sauce

1 pork fillet

1tbs chinese five spice

2 cloves of garlic

Thumb sized piece of ginger

1 medium sized chilli

1 lime

1 small bunch of thyme

2 red apples

-Get a medium sized frying pan on a high heat with a good glug of olive oil in it.

-Finely dice up the garlic, chilli and ginger and add to the pan along with the thyme. (leave it on the stalk if you like)

-While these are frying in your hot pan, you can prep the pork.

-Slice the fillet into 2cm rounds.

-Season well with salt, pepper and the five spice.

-Place them into your pan. By now your oil should be beautifully scented with all of those other flavours.

-Give them a little attention. Flipping them ever two minutes or so until they are fully cooked. This should take about fifteen minutes or so.

-Roughly chop up the apples and put them in with the pork.

-About a minute before the end, juice the lime over the meat. Allow to reduce and give you a gorgeously tangy, sweet crust to the hero of the dish.

-Season with a little soy sauce.

-The three main stages to really great fried rice are these; fry your veg, add the rice then add the egg.

-So, chop up your pepper and beans.

-In a large wok, heat a tablespoon of olive oil.

-Quickly fry the vegetables on a high heat, you want to cook them, while still maintaining crunch.

-Once they are cooked, add in your rice. This is where a really good tossing action with the pan will come in handy.

-Keep the rice moving until you are satisfied it has been heated through.

-Make a small well in the centre of your wok by pressing the rice up the sides.

-Into this well, crack your egg directly onto the exposed pan.

-Quickly whisk this up in the centre of the pan as it cooks. You are essentially making a teeny omelette in your wok.

-Once the egg is fully cooked, break it up and mix it into the rice. This will give you that typical fried rice look and taste.

-Season well with soy sauce and a touch of sesame oil (only if you have it, it just kicks the dish up a gear, not essential).

-Serve your pork on a bed of the fried rice and rest easy in the knowledge that you will never have to eat dodgy take away rice again.

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