Singapore rice
Chef:
Green Isle
Prep:
15 mins
Cook:
30 mins
This lightly spiced Asian inspired rice dish will appeal to everyone and packs a large vegetable punch keeping Mums happy.
3 tbsp teriyaki sauce
½ tsp Chinese five-spice powder
300g pork medallions, trimmed of any fat
1 tbsp sunflower oil
400g Green Isle Mixed Vegetables, thawed slightly
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 packet instructions, then drain well.
Remove the pork from the oven and transfer the pork to a chopping board to allow to rest for 5 minutes.
Using a large non-stick frying pan or wok over a medium-high heat.
Add the oil and Green Isle Mixed Vegetables and cook for 3-4 minutes.
Cut the pork in half, lengthways then thinly slice.
Tip into the pan, with the prawns, rice 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, Rice, Oil, Spice
Recipe Type
Dinner, Family Dinners
Cuisine
Asian
Level of Difficulty
Easy
