Quick & Easy Pork Fried Rice with Broccoli & Carrot
  • Prep time: 20 minutes
  • Calories: 506
This quick and simple fried rice is sure to please the whole family. Healthy and delicious it combines a soy vinegar dressing with the fresh flavours of cabbage and broccoli. If you happen to have leftovers, it’s great for lunch the next day! (Tip: if you want to cook your rice the day before, go ahead, just heat it through a bit longer in step 5). Share your moment on Instagram #youplateit.
  • 2 Tbsp of YPI Soy & Vinegar
  • 34 Cup of Jasmine Rice
  • 250 g of Pork Mince
  • 18 of Green Cabbage
  • 12 of Broccoli (small)
  • 1 of Carrot
  • 1 of Garlic Clove
  • 1 of Ginger

Cook Rice:

In a medium pot, bring 113 cup water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Prepare Ingredients:

Wash the fresh produce. Peel and mince garlic and ginger. Peel carrot and cut into 1cm dice. Cut broccoli into florets and roughly chop cabbage into 1.5 - 2 cm dice.

Brown Pork:

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

Cook Vegetables:

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 tender. Stir in cabbage and cook for a further minute.

Add Rice:

Add pork, rice and soy/vinegar mix and stir until well coated. Season to taste with salt and pepper.

You Plate It:

Divide fried rice between bowls and serve. Enjoy!