- Difficulty
- easy
- Serves
- 2 people
- Meal course
- Dinner
- Posted by
- Posted on
- 13th February 2017
- 1 .
- For the pork
- 1 thumbsize
- Ginger - peeled and grated
- 1 whole
- Lemon - Juice
- 3 tbsp
- Sweet chilli sauce
- 3 tbsp
- Light soy sauce
- 1 tbsp
- Tomato ketchup
- 2 medium
- Pork steaks
- 1 medium
- White onion - peeled and finely chopped
- 1 whole
- Red pepper - deseeded and finely sliced
- 1 large
- Spinach
- 2 .
- For the rice
- 2 Portions
- Brown rice - cooked to pack instructions
- 1 whole
- Chicken stock cube
- 150 grams
- Chestnut mushrooms - sliced
- 2 whole
- Shallot - peeled and finely chopped
- 1 whole
- Garlic clove - peeled and finely chopped
- 1 medium
- Egg - Beaten
- 1 Splash
- Sesame oil
If you fancy making your own sweet chilli sauce for this recipe then I have a really easy recipe for you here…
- Put the rice on to cook in the chicken stock
- To make the pork dish fry the onions in the sesame oil for 5 minutes. Add the peppers and the pork and fry until the pork turns golden. Add all the other ingredients, (except the spinach) and simmer.
- In the meantime, fry the shallots for the mushroom rice in a pan with a splash of sesame oil until they start to turn brown. Add the mushrooms and garlic for 5 minutes
- Check the rice is cooked and add it to the frying pan, coat in the mushroom mix and crack in the egg. Stir the mixture until it all becomes a bit sticky.
- Just before you dish up your rice add the spinach to the pork and stir through, season to taste and it is ready to serve. I topped mine with a few cucumber strips to add a welcome fresh crunch to the dish.
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