Ingredients,
750g Fillet of pork trimmed and cut into strips
750g Veg prepared for stir frying(onions,mushrooms,carrots
broccoli, cauliflower or any available veg.
400g Long grain rice
2 Eggs
400Ml Chicken stock (using cubes)
Light soy sauce
Cooking oil of your choice
2 Tablespoons Cornflour
Ground pepper
Tablespoon of chopped chives
Method.
Place the strips of pork into a mixing bowl
Add in 1 tablespoon of soy, cornflour and oil
Mix together and marinate in fridge for 1 hour
Bring the chicken stock to the boil
Add in 1 tablespoon of soy sauce or to taste
Blend 1 spoon of Cornflour with cold water
Pour into the boiling stock while stirring
When it reaches the required consistency,keep warm
Stir fry the pork in a hot wok
Remove from wok and keep warm
Stir fry the veg, season with pepper and chilli flakes to taste
Mix the cooked pork through the veg and keep warm
Cook the rice as directed on pack
Drain off and rinse with hot water
Heat some oil on a wok
Crack in the 2 eggs and scramble with spatula
Add in the cooked rice
Mix the egg through the rice
Season with soy sauce pepper and chives
Place the rice on to the centre of a plate
Make a well in the centre
Place the pork and veg in the well
Pour some sauce over
Serve sprinkled with a little chilli flakes
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