Sticky Pork Strips & Garlic Fried Rice

Name: Sticky Pork Strips & Garlic Fried Rice with Pea Pods, Bacon Bits & Scrambled Egg
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 sachet Asian BBQ Seasoning; 1 packet Basmati Rice; 90 g Diced Bacon; 1 packet Garlic Paste; 1 packet Oyster Sauce; 1 packet Pea Pods; 250 g Pork Strips; 1 drizzle olive oil; ¼ cup water; 1 piece egg

with Pea Pods, Bacon Bits & Scrambled Egg

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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 bacon bits, egg and rice so well and when you add a simple oyster sauce mixture to pork strips, there will be flavour aplenty.

Tags:

Kid Friendly

Allergens:

Gluten

•Soy

•Wheat

•Molluscs

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Asian BBQ Seasoning

(Contains: Gluten, Soy, Wheat;)

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 packet

Garlic Paste

1 packet

Oyster Sauce

(Contains: Gluten, Molluscs, Wheat;)

1 packet

Pea Pods

250 g

Pork Strips

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

1 piece

egg

(Contains: Eggs;)

Nutritional Values

Energy (kJ)2890 kJ

Calories691 kcal

Fat21.6 g

of which saturates5.8 g

Carbohydrate75.1 g

of which sugars11.6 g

Dietary Fibre5.6 g

Protein45.8 g

Cholesterol0 mg

Sodium2490 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

• 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.
• In a small bowl, combine oyster sauce, the water and brown sugar.

• 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 paste, Asian BBQ seasoning and cooked rice and cook, tossing until fragrant, 1 minute.
• Season with pepper, transfer to serving bowls and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil.

• Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.

• 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.

Little cooks: Take the lead by adding the oyster sauce mixture to the pan. Be careful, the pan is hot and may spatter!

• Top garlic fried rice with bacon bits and sticky pork strips to serve. Enjoy!

Little cooks: Take charge by plating up the meal!

ELEVATE ME: If you’ve added extra ingredients to this recipe, thinly slice long chilli (if using), then top fried rice with chilli. Sprinkle with crushed peanuts. Tear
over coriander to serve.