Stranger Foods

Crispy ginger & chilli pork fried rice

Serves 4 | Prep 10 mins | Cook 20 mins

One of my old flatmates is the inspiration for this simple, tasty recipe. Feel free to go heavier on the chilli; 1–2 chillies, as I suggest, will give you a bit of warmth, but won’t knock your socks off! If you dare to use a second pot, this dish is delicious served with a fried egg on top!

Source: Foolproof One-Pot: 60 Simple and Satisfying Recipes

Ingredients

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1 bunch spring onions
3 tbsp sunflower oil
600 g pork mince
1 red bird’s eye chillies, finely chopped, seeds left in
25 g finely grated fresh root ginger
4 cloves garlic, finely grated
500 g cooked brown basmati rice (2x 250 g precooked pouches is fine)
2 tbsp soy sauce
2 tbsp fish sauce
2 pak choi, quartered lengthways
100 g Tenderstem broccoli, halved
15 g Thai basil leaves (or ordinary basil)
rice wine vinegar (or apple cider vinegar), to serve

Instructions

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Cut each of the spring onions in half where the white part starts to turn green. Slice both sections finely but keep them separate.
Heat the oil in your wide shallow pot. Once very hot, add the pork mince, the white half of the sliced spring onions, the chillies and the ginger. Cook over a high heat, stirring regularly and breaking up any clumps of meat.
After about turn the heat down a little. By now, the excess moisture will have been driven off, allowing the pork to start frying in its own fat. Regularly scrape down the sides of the pot and mix to ensure all the little pieces of pork are cooked evenly.
After a total of , the pork mince will have caramelized in lots of places and your pot will be quite dry. Add the garlic and cook for more. Add the cooked rice to the pot, breaking it up among the pork.
Mix through the soy and fish sauces and then add the pak choi and Tenderstem. Cook for over a medium heat, regularly turning everything to ensure the vegetables cook evenly.
Finally, toss through the finely sliced greens from the spring onions and the basil leaves. Serve sprinkled with a little vinegar for some acidity to balance the dish.

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