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.
Feel free to add or remove if you have leftover veg in your fridge you're trying to use up.
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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, gently whisked
1Tbsp.
sesame oil
500g
diced pork shoulder
1
kg carrot, peeled and finely chopped
1
garlic clove, crushed
150g
frozen peas
100g
tinned sweetcorn, drained
2 x 250g packs microwave rice
11/2Tbsp.
soy sauce
1tsp.
fish sauce
2Tbsp.
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.
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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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
