Quick & Easy Pork Fried Rice with Broccoli & Carrot
  • Prep time: 20
  • 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!
  • 3 Tbsp of YPI Soy & Vinegar
  • 34 Cup of Jasmine Rice
  • 250 g of Pork Mince
  • 18 of Green Cabbage
  • 12 of Broccoli
  • 1 of Carrot
  • 1 of Garlic Clove
  • 1 of Ginger
  • 2 of Egg (pantry)

Cook Rice:

In a medium pot, bring 113 cups 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. Keep pot covered and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Prepare Ingredients:

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.

Brown Pork:

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.

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.

You Plate It:

Add pork, rice and soy/vinegar mix to the pan and stir until well coated. Season to taste with salt and pepper. Divide fried rice between bowls and serve. Enjoy!

Cook Omelette (Optional Extra):

Crack eggs into a bowl and whisk until smooth. Season with salt and pepper. Heat oil in a non-stick fry pan over medium heat. Add egg into pan and swirl to cover base. Cook for 2 minutes or until just set. Transfer to a plate. Roughly chop and add through rice if you wish.