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Fried rice with pork loin and vegetables in soy sauce

Fried rice with pork loin and vegetables in soy sauce

A fried rice with tender pork loin and colorful vegetables, seasoned with sweet soy sauce and traditional soy sauce. Quick to prepare and with an exotic touch thanks to ginger and Thai spices.

  • Servings: 2
  • Cook: 30 min

Ingredients

  • 150 g jasmine rice
  • 300 ml water
  • salt
  • black pepper
  • 250 g pork loin, cut into 1–2 cm strips
  • 30 ml olive oil
  • 0.5 unit onion, in thin strips
  • 0.5 unit ginger, grated
  • 1 clove garlic, grated
  • 1 unit bell pepper, in 1–2 cm cubes
  • 1 unit green garlic, thin slices, reserve green part for plating
  • 20 ml sweet soy sauce
  • 20 ml soy sauce
  • 1 unit egg, beaten
  • 0.45 g ground coriander
  • 0.26 g ground cumin
  • 0.11 g chili flake
  • 0.23 g garlic powder
  • 0.15 g black pepper

Instructions

  1. Cook the rice: fill a saucepan with the water and add a pinch of salt. Bring to a boil, add the rice, reduce heat to medium-low and cook covered for 12 min. Let it rest covered for 10 min, fluff the grains with a fork and set aside.
  2. Prepare the vegetables: peel the garlic and half the ginger; grate them. Cut the onion into thin strips. Cut the bell pepper into 1-2 cm cubes and remove the seeds. Separate the white and green parts of the green garlic; cut both into thin slices and reserve the green part for plating.
  3. Cook the vegetables: heat a drizzle of oil in a pan over medium heat, add the grated garlic and grated ginger and cook for 1-2 min. Add the onion, the white part of the green garlic and the bell pepper, and cook for 5-6 min until the onion is translucent and the pepper is tender. Remove and set aside.
  4. Brown the pork loin: cut the pork into 1-2 cm strips. In a bowl, mix the pork with half of the Thai spice mix, a drizzle of oil, salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat and cook the loin for 2-3 min until browned. Meanwhile, beat the egg in a bowl.
  5. Add the cooked rice, sweet soy sauce, soy sauce and the vegetables to the pan; stir for 1 min. Push the ingredients to the edge, pour a drizzle of oil in the center, add the beaten egg and cook for 30 s; then mix the egg with the rice and vegetables.
  6. Serve the fried rice with pork in bowls and sprinkle the green part of the green garlic on top.

Nutrition (per serving)

  • Calories: 545 kcal
  • Protein: 35 g
  • Carbohydrates: 36 g
  • Fat: 32 g
  • Fiber: 3 g