Spicy stir-fried pork and egg-fried rice

Name: Spicy stir-fried pork and egg-fried rice
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4
Ingredients: 500 g diced pork shoulder; 1 tbsp Vegetable oil; 4 tbsp sake; 1 onion, thinly sliced; 1 carrot, peeled and thinly sliced at an angle; 240 g white cabbage, cut into 2cm pieces

By Judy Joo.
Spicy pork fried rice is an easy recipe that’s loaded with ground pork, fluffy rice and plenty of veggies. It’s ready in just an hour and you can adjust the level of spice to your liking. Perfect for a really flavorful weeknight dinner!

5 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare35 mins
Cook25 mins
Total time1 hr

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500g diced pork shoulder
1 tbsp Vegetable oil
4 tbsp sake
1 onion, thinly sliced
1 carrot, peeled and thinly sliced at an angle
240g white cabbage, cut into 2cm pieces

Marinade

2 tsp chilli flakes
1 tbsp Gochujang chilli paste
2 tbsp soy sauce
1 tbsp mirin
3 tbsp apple juice
2 tsp toasted sesame oil
1 garlic clove, grated
10g fresh root ginger, grated

Egg fried rice

20g unsalted butter
2 eggs, beaten
2 garlic cloves, grated
500g white rice
2 tbsp soy sauce
1 tbsp fish sauce
½ tsp toasted sesame oil
2 tsp toasted sesame seeds
3 tbsp chives, finely chopped

In a large bowl, stir together all the marinade ingredients with 2 tbsp water and a grinding of black pepper. Add the diced pork shoulder, toss to coat and chill in the fridge for at least 30 minutes (or overnight).
In a large frying pan, heat the vegetable oil over a medium-high heat. Add the pork and its marinade and cook for 10-12 minutes, stirring occasionally, until the marinade has evaporated and the meat is golden, cooked through with no pink meat remaining and lightly caramelised in places. Add the sake to dissolve any browned bits left in the pan and flavour the sauce. Add the onion, carrot, cabbage and salt and cook for 5-6 minutes, stirring occasionally, until the vegetables have softened and are cooked through.
Meanwhile, make the egg-fried rice. Melt 10g butter in a large non-stick frying pan or wok and pour in the eggs. Scramble the eggs until cooked but still a little soft. Season with salt and transfer to a plate; set aside. Melt the remaining 10g butter in the pan over a medium heat and add the garlic. Sauté until soft but not browned. Add the rice and toss to heat through, breaking up any lumps. Tip in the soy sauce, fish sauce, sesame oil and sesame seeds; mix. Add the scrambled egg and chopped chives. Mix well to incorporate, season with pepper and serve immediately with the stir-fried pork.

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