Wednesday, 28 September 2011

Slow Cooked Pork & Egg Fried Rice

This is ridiculously easy & cheap to make, and it beats any MSG laced stuff you can get from your local chinese takeaway! It's moorish, tasty, and feeds upto three people.

You will need the following ingredients:

Barbecue Sauce (from December's recipe, just don't blend it, use it straight from the pan)
1kg of belly pork in strips (you can substitute this with any other meat though, or add to it with chicken/beef etc)
1 sachet of Boil in the Bag Rice (it's easier to use, and less hassle, but use 1½ cups of regular rice if you prefer)
1 egg
Tablespoon of cooking oil
Pinch of Parsley
Pinch of Salt

Utensils needed:

Large Pyrex Dish or Casserole Dish
Frying Pan
Medium Saucepan
Sheet of Foil

Preheat the oven to Gas Mark 4 (350° Fahrenheit / 180° Celsius). Take your pork (or whatever other meat you're using), and cut it up into small chunks, cubes, whatever you like really. Put into your pyrex/casserole dish, and cover with the unblended BBQ sauce. Stir through to make sure everything is evenly covered. Cover with the tinfoil, and put into the oven for at least 40 minutes.

15 minutes before the pork is due to come out, put your sachet of rice in to boil, adding the pinch of salt to the water. Once it's finished, drain off the water. Heat up the frying pan, add the oil, and then the rice. Sprinkle the parsley over the rice, and mix through to make sure it's evenly spread out. While the rice is frying, crack in your egg, and mix through the rice vigorously for at least a minute to ensure the egg is fully cooked.

By now, the pork should have finished cooking, so all that's left to do, is serve it & enjoy :)

No comments:

Post a Comment