Quick & Easy Pork Fried Rice with Broccoli & Carrot

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice - if it is still too firm, add a few more tablespoons of water. If you want to cook your rice the day before, go ahead. Just heat it through a bit longer in step 6.

Peel and mince garlic and ginger. Peel carrot and cut into 1 cm dice. Cut broccoli into florets and roughly chop cabbage into 1.5-2 cm dice. Slice spring onion.

To a large pan over medium-high heat, add enough oil to coat the base of the pan. Add mince and stir fry, breaking up with a spoon, cooking about 4 minutes until browned and cooked through. Set mince aside in a bowl to keep warm.

Tip! Unlike beef mince, pork mince is a blank canvas for adding punchy flavours. It accounts for 70 per cent of all meat consumed in China!

Using the same pan, add a little more oil (to coat the pan). Over medium-high heat, add ginger, garlic, carrot and broccoli and stir fry for 2-3 minutes until vegetables are just tender. Stir in cabbage and cook for a further minute. Set aside with meat and keep warm.

Heat a frypan over medium high heat with a little oil. Crack eggs into pan and fry until cooked to your liking, spooning oil over the eggs as you cook for a lovely runny egg without any unset egg white.

Heat pan over hight heat and stir fry rice until hot, add pork, veg, spring onion and fish/oyster sauce mix to the pan and stir until well coated. Season to taste with salt and pepper. Divide fried rice between bowls and serve with eggs and sriracha to taste. Enjoy!

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice - if it is still too firm, add a few more tablespoons of water. If you want to cook your rice the day before, go ahead. Just heat it through a bit longer in step 6.

Peel and mince garlic and ginger. Peel carrot and cut into 1 cm dice. Cut broccoli into florets and roughly chop cabbage into 1.5-2 cm dice. Slice spring onion.

To a large pan over medium-high heat, add enough oil to coat the base of the pan. Add mince and stir fry, breaking up with a spoon, cooking about 4 minutes until browned and cooked through. Set mince aside in a bowl to keep warm.

Tip! Unlike beef mince, pork mince is a blank canvas for adding punchy flavours. It accounts for 70 per cent of all meat consumed in China!

Using the same pan, add a little more oil (to coat the pan). Over medium-high heat, add ginger, garlic, carrot and broccoli and stir fry for 2-3 minutes until vegetables are just tender. Stir in cabbage and cook for a further minute. Set aside with meat and keep warm.

Heat a frypan over medium high heat with a little oil. Crack eggs into pan and fry until cooked to your liking, spooning oil over the eggs as you cook for a lovely runny egg without any unset egg white.

Heat pan over hight heat and stir fry rice until hot, add pork, veg, spring onion and fish/oyster sauce mix to the pan and stir until well coated. Season to taste with salt and pepper. Divide fried rice between bowls and serve with eggs and sriracha to taste. Enjoy!