I created this as a fusion of one of my most favourite ever dishes, Chicken Fried Rice, and my husbands, Sweet and Sour Pork. I just love the simple combination of meat, rice and egg and this version fuses that with the classic flavours of sweet and sour and also permits the addition of some extra vegetables for a more balanced family meal. The beautiful colours have earned this dish its nickname of 'Rainbow Fried Rice' from our three year old daughter and it has proved an excellent way of getting her to eat some veg!
Ingredients (to serve a family of 2 adults and 2 small children)
250g basmati rice
Sliced cooked pork (I use leftovers from the Sunday Roast but you could also just stir fry in advance some finely sliced pork tenderloin)
2 cloves garlic, chopped finely
1/2 each red/yellow/orange peppers , chopped quite small
1 teaspoon chinese five spice
2 tablespoons olive oil
2 tablespoons sherry vinegar
2 tablespoons soy sauce
1 tablespoon lemon juice
2 eggs, beaten with dash of milk
2 tablespoons sesame oil
Handful frozen peas
2 spring onions, sliced
1/2 a lime
Cook your rice in advance if possible so that it has time to cool as it is easier to stir fry this way.
Heat 1 tablespoon of your olive oil in a large frying pan/wok. Add the chopped garlic, heat gently, then add the sliced pork and chinese five spice. Stir through and add the chopped peppers and half of the sliced spring onions. Heat through for a couple of minutes before adding the sherry vinegar, soy sauce and lemon juice. Simmer gently for a few more minutes to allow the flavours to combine and then remove from the pan to a warmed bowl.
Add another tablespoon of olive oil to the pan and heat. Add the cooled basmati rice and stir to ensure all rice is coated with the oil. Add the handful of peas and allow to warm through. Make a couple of wells in the rice and mix the sesame oil with the beaten egg. Pour this mixture over the pan of rice and peas ensuring some fills the wells. Leave to settle for a couple of minutes before stirring gently. Add the pork and peppers mix back to the pan and combine.
Serve in warmed bowls topped with the rest of the freshly sliced spring onions and a squeeze of lime. Enjoy!
This post is part of the #FaveFamilyRecipes Competition with Britmums and Tilda Rice. Every pack sold will provide a meal to an expectant mum in need in support of the World Food Programme’s Mothers Helping Mothers initiative in Bangladesh.