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Pork and Veg Egg Fried Rice

A speedy fried rice with diced pork, egg, peas and carrots. A good use for leftover rice.

Ingredients

• 300 g long grain rice
• 350 g pork loin
• 3 eggs
• 2 carrots
• 100 g frozen peas
• 4 spring onions
• 2 garlic cloves
• 3 tbsp soy sauce
• 2 tbsp vegetable oil

Method

1. Cook the rice following the packet instructions, then spread it on a tray to cool. Or use cold leftover rice that was chilled quickly and kept for no more than a day.
2. Dice the pork and the carrots. Crush the garlic, slice the spring onions and beat the eggs.
3. Heat half the oil in a wok or large frying pan over a high heat. Stir-fry the pork for 5 minutes until cooked through with no pink.
4. Add the carrots and cook for 3 minutes, then add the garlic for 30 seconds.
5. Push everything to one side of the pan. Add the rest of the oil and pour in the eggs. Scramble for 1 minute until just set.
6. Add the rice, peas and soy sauce. Stir-fry for 4 minutes, until everything is piping hot.
7. Scatter with the spring onions and serve.