Ingredients
- 2 cups of long grain rice, cooked and cooled (1large mug).
- 1/2 red, 1/2 yellow, 1/2 green pepper sliced
- 1/2 medium onion
- 3-4 shiitake mushrooms, chopped
- 1 cup of cooked peas
- 1/3 head of broccoli
- 1-2 cloves garlic, thinly sliced
- 2 packets of “neck” pork, diced and seasoned with salt and Chinese spices (or prawns or chicken)
- Spring onion and cilantro
- 2 eggs
- cashew runs
Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1/2 tablespoon sriracha
- 1 tablespoon toasted sesame oil
- 1 tablespoon oyster sauce
- 1/3 teaspoon white pepper
- 1 teaspoon sugar
Preparation
- Cook, drain and cool the rice. Broccoli can be cooked during the last 2-3 minutes of rice cooking
- Beat the eggs with a little salt and fry omelette on medium high heat in wok. Remove.
- Stir fry ingredients in batches on a high high
- Fry the marinated pork meat on a high heat, adding the peppers and then onion once caramelised, then the cooked broccoli.
- When all batches are cooked, combine again, add the cooked peas and lower the heat.
- Add the chopped garlic and shiitake mushrooms. Fry for 1 min and add the sauces.
- Turn down heat if needed and begin adding the cooked rice.
- Add the fresh coriander and chopped spring onion.
