Singapore fried rice
Prep:
15 mins
Cook:
30 mins
Classic Asian delight, this one is low in fat and calories.
3 tbsp teriyaki sauce
½ tsp Chinese five-spice powder
2 tsp curry powder
300g pork medallions, trimmed of any fat
1 tbsp sunflower oil
300g frozen mixed stir-fry vegetables, thawed
100g cooked prawns, thawed if frozen
Basmati rice, to serve
Preheat the oven to 200°C / 400°F / Gas mark 6.
Line a baking tray with foil and set aside.
In a bowl, mix the teriyaki sauce, five-spice and curry powders.
Add half to the pork, turning to coat, and leave to marinate for 15 minutes, longer of you have time.
Remove pork from the marinade and put on the baking tray.
Roast for 15-20 minutes.
Meanwhile, cook the rice following the instructions, then drain well.
Transfer the pork to a chopping board and rest for 5 minutes.
Using a large non-stick frying pan or wok over a medium-high heat.
Add the oil and stir-fry the vegetables for 3-4 minutes.
Cut the pork in half lengthways, then thinly slice.
Tip into the pan, with the prawns, noodles and remaining marinade.
Mix together for 2-3 minutes until hot.
Pour in the rice and mix well, serve straight away.
Serves
4
Preparation Time
15 minutes
Cooking Time
30 minutes
Main ingredients
Fish, Pork, Vegetables, Spice
Recipe Type
Dinner, Classics, Low Calorie
Cuisine
Asian
Level of Difficulty
Easy
