Tuesday, September 24, 2013
Recipe: Szechuan Pork Fried Rice
Szechuan Pork Fried Rice (serves 2)
180g long grain rice
2 tbsp vegetable oil
4 garlic cloves, finely chopped
1 tsp crushed ginger
1 green chilli, finely chopped
1 yellow pepper, julienned
½ pointed cabbage, shredded
180g diced leftover roast pork
1 tbsp crab-apple and chilli jelly (or use sweet chilli sauce)
1 tbsp dark soy sauce
Splash toasted sesame oil
1 tbsp crushed Szechuan peppercorns.
1. Cook the rice in boiling salted water, 1 minute less than what the packet recommends. Drain under cold water, transfer to a bowl and set aside. Mix together the crab-apple jelly, soy sauce, sesame oil, water and peppercorns, and set aside.
2. Heat the oil in a large wok. Stir fry the garlic, ginger, chilli, pepper and cabbage for 4 minutes. Add the pork, fry for a further 2 minutes.
3. Add the reserved cooked rice and sauce, and stir fry for 1-2 minutes, until all the ingredients are well combined, and the rice is piping hot. Serve!