Turn simple pork BBQ chops into a delicious one-pan dinner with rice, veggies, egg and a savoury soy sauce.
Looking for an easy dinner the whole family will enjoy? This Pork BBQ Chop Fried Rice is a great way to turn a few simple ingredients into a filling, flavoursome meal. Tender pieces of pork BBQ chop are tossed through fluffy rice, colourful vegetables and scrambled egg, with a simple soy and sesame sauce bringing everything together. Best of all, it’s ready in around 30 minutes and there’s only one pan to wash up!
Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total Time: 30 minutes
Ingredients
- 4 Pork BBQ Chops (600g)
- 3 cups Cooked Long-Grain White Rice, chilled
- 3 Eggs
- 1½ cups Frozen Peas & Carrots
- 1 sml Onion, finely diced
- 2 Garlic Cloves, finely chopped
- 1 tbsp Fresh Ginger, finely grated
- 2 tbsp Vegetable Oil
- 3 tbsp Light Soy Sauce
- 1 tsp Sesame Oil
- 3 Spring Onions, sliced
- ½ tsp Chinese Five Spice
- lack Pepper, to taste
Method:
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Cook the pork:
Heat 1 tbsp of vegetable oil in a large wok or frying pan over medium-high heat. Season the pork BBQ chops with Chinese Five Spice and a little black pepper. Cook for 4–5 minutes on each side, or until cooked through and golden on the outside. Remove from the pan and set aside to rest.
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Prepare the pork:
Once rested, slice the pork BBQ chops into small bite-sized pieces.
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Cook the eggs:
Add the remaining vegetable oil to the pan. Beat the eggs and pour them in. Gently scramble until just cooked, then transfer to a plate.
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Cook the vegetables:
Add the onion, garlic and ginger to the pan and stir-fry for 2–3 minutes. Add the frozen peas and carrots and cook for another 2 minutes.
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Add the rice:
Add the chilled cooked rice to the pan, breaking up any clumps with your spatula. Stir-fry for 3–4 minutes until the rice is hot and starting to take on a little colour.
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Bring it together:
Return the pork and scrambled egg to the pan. Add the soy sauce and sesame oil and toss everything together until well combined and piping hot.
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Finish:
Stir through the spring onions and serve immediately.
Handy tip
For the best fried rice, use cold cooked rice from the fridge. It has less moisture than freshly cooked rice, helping the grains stay separate rather than turning soft and sticky.
Approx. Macros Per Serve (4 Serves):
710kcal
Protein: 57g
Carbs: 51g
Fat: 29g
Fibre: 4g
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