420g pack pork fillet, trimmed and sliced into medallions
1 tbsp soy sauce
1 tbsp Chinese five-spice
2 tbsp honey
1 tbsp cornflour
1 egg, beaten
225g cooked rice
200g frozen pea, defrosted
2 spring onions, sliced
Spicy pork fried rice for 4
Heat 1 tbsp vegetable oil in a frying
pan. Add 500g pork mince and
1 tbsp Chinese five-spice and fry
until browned. Tip in 225g cooked rice,
200g frozen peas, defrosted, 4 sliced
spring onions and 1 egg omelette,
made as above, and fry for 5 mins until
piping hot. Season with 1 tbsp soy sauce
and serve with hoisin sauce, if you like.
Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5 mins. Heat a large non-stick pan, then fry the pork for 2-3 mins on each side until cooked through. Pour in 150ml boiling water with the honey and bubble for 2 mins. Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.
Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for 3-5 mins until piping hot, then gently stir through the omelette with the spring onions and seasoning and cook for 1 min. Serve with the pork and a dash more soy sauce.