Chilli and lemongrass pork with fried rice

On Friday evening I fancied a quick and tasty stir fry, with plenty of lemongrass and ginger flavours. I found this recipe on the BBC website and decided to give it a go. I kept it more or less exactly as is, (apart from scaling it down a bit for just me) but I added some diced red and green pepper to the stir-fry as it felt a bit ‘veg light’. (And I had some in the fridge that needed using up!)

The end result is a tasty, and rather spicy, stir fry, with lots of lovely strong flavours.

Serves 4

2 lemongrass stalks, finely chopped
1 red chilli, seeds removed and finely chopped
2 garlic cloves, finely chopped
1 tablespoon of Thai fish sauce
350g of pork, cut into bite-sized chunks
1 tablespoon of sunflower oil
1 tablespoon of curry powder
100ml of chicken stock
1 tablespoon of caster sugar

For the fried rice:

1 tablespoon of sunflower oil
2 garlic cloves, finely grated
1 red chilli, seeds removed and finely chopped
1” of fresh root ginger, peeled and finely grated
1 bunch of spring onions, thinly sliced
2 teaspoons of sesame oil
2 tablespoons of soy sauce
150g of frozen peas
300g of cooked basmati rice
2 large eggs, beaten

Combine the lemongrass, chilli, garlic and fish sauce in a bowl and mix.

Put the pork in another bowl, add half the lemongrass mix and reserve the rest. Cover and place in the fridge to marinate for at least 20 minutes.

Heat the oil in a wok or a large frying pan over a high heat. Add the reserved lemongrass mixture and curry powder, stir well to combine and stir-fry for about 1 minute until fragrant.

Add the marinated pork pieces and stir-fry for 4–5 minutes until the pieces are nicely browned all over.

Pour in the chicken stock and stir in the sugar. Simmer, over a medium heat for 4-5 minutes or so, until the stock has reduced and you are left with a thick sauce.

Whilst the sauce is thickening, prepare the rice. Heat the oil in a large frying pan and add the garlic, chilli and ginger. Stir fry for a minute or so and then add the spring onions, and stir through the sesame oil and soy sauce. The add the peas and stir well to combines.

Once everything is well mixed, add the rice to the pan and mix well. Fry the rice over a medium heat for a minute or so.

Then, make a well in the centre and pour in the egg. Allow it to set briefly, then working quickly stir the egg and incorporate into the rice and vegetables until everything is well combined. Cook for 2 minutes.

Serve immediately

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About neilche

Hi. My name's Neil. I live in Brighton with my flatmate Alberto and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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