Sticky Pork Strips & Garlic Fried Rice
with Pea Pods & Scrambled Egg
We’ve taken the best parts of your standard fried rice, simplified them and returned a meal that will be whipped up in a flash without compromising on flavour. Our Asian BBQ seasoning mingles with the egg and rice so well and when you add a simple oyster sauce mixture to pork strips, there will be flavour aplenty.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 packet
Pea Pods
2 clove
garlic
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 sachet
asian bbq seasoning
(Contains: Gluten, Wheat, Soy;)
1 packet
pork strips
Not included in your delivery
olive oil
¼ cup
water
1
egg
(Contains: Eggs;)
1 tsp
brown sugar
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain. • Meanwhile, trim and roughly chop pea pods. Finely chop garlic. • In a small bowl, combine oyster sauce, the water and the brown sugar.
Little cooks: Take charge by combining the sauces!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pea pods and the egg, tossing, until tender and egg is scrambled, 2-3 minutes. • Reduce heat to medium, then add garlic, Asian BBQ seasoning and cooked rice and cook, tossing until fragrant, 1 minute. • Transfer to serving bowls, season with pepper and cover to keep warm.
• Wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook pork strips in batches, tossing, until golden, 2-4 minutes. • In the last minute of cook time, return all pork to pan and stir in the oyster sauce mixture, tossing to coat.
• Top garlic fried rice with sticky pork strips to serve. Enjoy!
ELEVATE ME: If you’ve added extra ingredients to this recipe, thinly slice long chilli. Top fried rice with chilli, sprinkle over crushed peanuts and tear over coriander to serve.
