Ingredients

The following ingredients have 4 Servings
  • 300 g Basmati rice
  • 2 tbsp rapeseed oil
  • 1 onion (finely chopped)
  • 3 cm ginger root (finely chopped)
  • 2 garlic cloves (crushed)
  • 170 g leftover roast pork (or other meat, cubed into small pieces)
  • 1 large carrot (halved & finely sliced)
  • 125 g Chestnut mushrooms (chopped)
  • ½ red pepper (bell pepper) (chopped)
  • ½ yellow pepper (bell pepper) (chopped)
  • 2 celery stalks (chopped)
  • large handful of shredded green cabbage
  • 1 egg (beaten with a small splash of milk)
  • soy Sauce

Instruction

  • Cook the rice according to the instructions (once cooked drain, fluff with a fork and set aside).
  • Meanwhile heat 1 tbsp oil and fry the onion, garlic and ginger gently for 5 minutes without browning.
  • Turn up the heat and add the pork and fry for 1 minute.
  • Add another tbsp of oil and all the vegetables then fry for 5 minutes tossing constantly.
  • Add the cooked rice.
  • Make a well in the centre and add the beaten egg mixture.
  • Slowly combine with the cooked rice as it thickens.
  • Mix the rice, vegetables and meat until well combined and serve with a generous splashing of soy sauce.