Char Siu Pork Fried Rice
- 31 - 60 Minutes
- Serves 4
- 3 Tbsp hoisin sauce
- ½ tsp Chinese five-spice powder
- 1 garlic clove, chopped
- 1-inch piece of fresh ginger, peeled and finely grated
- 8 oz pork tenderloin, trimmed and cut into thin strips
- 1 cup Tilda® Pure Basmati
- 2 cups broccoli, cut into 2-inch pieces
- 1 Tbsp vegetable oil
- 1 egg
- 2 scallions, trimmed and cut into 2-inch pieces
- 1 small red onion, peeled and cut into thin wedges
- ¼ cup peas
Mix the hoisin sauce, Chinese five-spice powder, garlic, ginger, and pork in a large bowl and leave to marinade for at least 30 minutes and up to 2 hours.
Prepare the rice according to the package instructions. Keep warm.
Blanch the broccoli in lightly salted boiling water for 2 minutes. Drain then plunge into ice water to stop the cooking and retain the bright green color.
Heat the oil in a large non-stick wok or frying pan and quickly scramble the egg. Remove egg from the pan and reserve. Add the scallion and red onion to the pan and stir-fry for 2 minutes.
Lift the meat from the marinade, shaking off the excess. Reserve the marinade. Add the meat to the wok and stir-fry for 4 minutes.
Add the broccoli and reserved marinade to the pork mixture and stir-fry for 2 minutes until piping hot.
Break up the reserved scrambled egg and mix it with the warm rice and peas.
Serve the pork stir fry spooned over the rice.