Pork fried rice
( SERVES 4 )
Photo by Tam West
- Heat a dash of oil in a wok or large deep frying pan. Season the pork slices and cook in two batches for 1-2 minutes on each side, until just cooked. Transfer to a plate and add the lemon zest.
- In a small bowl, lightly beat the eggs with the sesame oil and soy sauce. Heat another dash of oil in the wok or pan and when hot pour in the eggs and cook so the eggs form an omelette. Turn over and cook for a further 20 seconds.Transfer to a plate and set aside.
- Heat another dash of oil in the wok or pan and when hot add the cooked rice, tossing to heat well. Add the spring onions, bok choy and mung bean sprouts. Stir to combine. Add the stock, cover and cook for 4-5 minutes.
- Cut the pork slices and the omelette into strips. Stir through the rice with the nuts and coriander. Serve straight away.