Spicy pork and vegetable fried rice

Spicy Pork and vegetable fried rice Easy Food

Serves 4

1½ tbsp sesame, peanut or vegetable oil
500g pork mince
Salt and black pepper
1 small onion, finely chopped
150g broccoli, finely chopped
1 red pepper, deseeded and finely chopped
150g frozen mixed vegetables
600g day-old cooked brown rice, chilled
2 large eggs
4 tbsp soy sauce
2 tbsp sriracha (or other spicy Asian chilli-garlic sauce)
3 spring onions, chopped

  1. Heat half of the oil in a large wok or pan over a medium-high heat. Add the pork and season with salt and pepper. Cook for 5-6 minutes until completely browned throughout, breaking up any lumps using a wooden spoon. Transfer to a bowl and set aside.
  2. Heat the remaining oil in the same wok and cook the onion, broccoli, pepper and mixed vegetables for 3-4 minutes until softened.
  3. Add the cooked rice and return the pork to the pan. Stir to combine and heat through.
  4. Push everything to one side of the pan and crack in the eggs. Stir and scramble the eggs for one minute, then stir into the rest of the stir fry.
  5. Stir in the soy sauce and sriracha. Serve topped with chopped spring onions and extra sriracha, if desired.

Per Serving: 649kcals, 13.3g fat (1.7g saturated), 126.3g carbs (5.2g sugars), 10.2g protein, 6.3g fibre, 1.019g sodium