TANGY FRIED RICE WITH PORK

By Sube

Ingredients

• 1 cup long grain rice
• 1-1/4 cups water
• 1 tbsp canola oil
• 1 500g ground pork
• 1 carrot, grated
• 1 cup snow peas, thinly sliced
• 2 eggs, beaten
• 3 tbsp lime juice
• 2 tbsp soy sauce
• 2 tsp lime zest
• 2 tsp chili-garlic sauce
• 2 tbsp cilantro, chopped

Preparation

Step 1

Combine long grain rice with water in a large saucepan. Cook, until rice is tender and water has been absorbed, 18 to 20 minutes. Scoop out and spread onto a baking sheet to cool slightly.

Heat oil in a large frying pan over medium-high. Crumble in ground pork. Cook, stirring often, until meat is no longer pink, 4 to 5 minutes. Add carrot and snow peas. Add beaten eggs; stirring constantly to scramble eggs until cooked. Stir in lime juice, soy sauce, lime zest and chill-garlic sauce, then rice. Remove from heat. Sprinkle with chopped cilantro.