One of our go-to's, a fried rice is super simple to make and packed with loads of flavour.
This recipe might look like it needs a lot of ingredients, but we've taken shortcuts like using a pouch of microwaveable rice and tinned and frozen peas.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
445
Ingredients
3 eggs, beaten
1 Tbsp. sesame oil
500 g diced pork shoulder
1 kg carrots, peeled and finely chopped
1 garlic clove, crushed
150 g frozen peas
100 g tinned sweetcorn, drained
2 x 250g packs microwave rice
1 1/2 Tbsp. soy sauce
1 tsp. fish sauce
2 Tbsp. sweet chilli sauce
2 spring onions, finely sliced
large handful fresh coriander, roughly chopped
Directions
Step 1
Heat a large frying pan or wok over low heat and cook eggs, stirring frequently, until scrambled and just cooked through. Transfer to a plate.
Step 2
Heat oil in a pan, add the pork and fry for 5min until golden. Add carrot and cook for 5min until meat and veg are cooked through. Add garlic and cook for 1min.
Step 3
Stir through peas, sweetcorn, rice, soy and fish sauces, sweet chilli, most of the spring onion and coriander and scrambled eggs. Serve immediately, garnished with remaining spring onions and coriander.
GH TIP:
Use chicken, chorizo, ham or prawns in place of the pork shoulder in this versatile dish.
Feel free to add or remove if you have leftover veg in your fridge you're trying to use up.
Per serving:
Calories: 445
Fibre: 5 g
Total carbs: 15 g
Sugars: 8 g
Total fat: 28 g
Saturated fat: 8 g
Protein: 31 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
