Chinese-style pork fillet with fried rice

Contains pork – recipe is for non-Muslims only
A low-fat family favourite with tender pork that’s simple to make, a great mid-week meal

  • Prep:15 mins
    Cook:25 mins
    Plus marinating
  • Easy

Nutrition per serving

  • kcal 319
  • fat 9g
  • saturates 3g
  • carbs 31g
  • sugars 8g
  • fibre 3g
  • protein 29g
  • salt 1.53g


  • 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.


  1. 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.

  2. 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.

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