This veggie loaded pork fried rice recipe is a healthy and quick gluten free dinner option. This dish takes only 20 minutes to cook and is dairy free, refined sugar free and full of flavour!
I am all for quick and easy dinners that also taste delicious and happen to be healthy as well. Well, this Veggie Loaded Pork Fried Rice recipe certainly ticks all of those boxes. This recipe makes more than enough to be eaten as a full meal for a family of 5 or more. When my family of five eats this dish we still have leftovers to be packed into lunches then next day. Dinner AND lunches for the next day from one meal? That is a big win for me!
Or if you want to be super organised you could double this recipe and freeze a bunch for another night (or impending global pandemic lockdown, ya dig?). In fact, freezer friendly meals are an absolute lifesaver for this family. If I can make double of something I will. I will take any opportunity to reduce my time in the kitchen at the time of day that I have the least energy for cooking (AKA dinner time).
Tips For Making This Pork Fried Rice
Look, if we’re being real, fried rice is no culinary feat. Which is exactly why I love it. Quick and dirty. This healthy dinner recipe takes but 20 minutes to make (see what I mean, quick and dirty). Ok, so I’m not sure why its dirty, actually it’s not. Quick and dirty just sounds a lot cooler. I’m sorry. Anyway, you asked for tips! Oh wait, you didn’t? Oh well, here are some anyway!
- If you want to make this recipe egg free so that you can put it into school lunches, simples. Just don’t add the egg. There is no need to substitute it for anything, just leave it straight out.
- If you would rather make vegan fried rice, leave out the egg, pork mince and fish sauce. Instead add scrambled tofu and a little extra soy sauce or Tamari. Top with toasted sunflower seeds for some extra protein if desired.
- If you don’t eat pork you can easily substitute the pork mince for chicken mince.
- Chill cooked rice in the refrigerator before using. If you don’t have the time for this or haven’t prepared rice ahead of time don’t worry! You can still use freshly cooked white rice, it might just be a little gummier.
That’s it! As I said, this fried rice recipe is super easy and a great mid-week dinner option. Happy cooking!!
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Veggie Loaded Pork Fried Rice
Equipment
- Frypan
- Egg Flip
- Whisk
- Knife
- Chopping Board
Ingredients
- 500 grams pork mince, free range
- 4 eggs, whisked
- 1 white onion, halved and finely sliced
- 4 shallots, finely sliced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup peas
- 1/2 small sugarloaf cabbage, finely sliced
- 5 cups cooked jasmine rice
- 2 tbsp fish sauce
- 4 tbsp tamari, or soy sauce
- 2 tbsp mirin
- 2 tbsp sesame oil
- extra virign olive oil, for pan
To serve
- handful coriander, roughly chopped
- limes, sliced
Instructions
- Bring a large frypan coated with a small amount of extra virgin olive oil to a medium-high heat. Place pork mince into pan and use an egg flip to break up. Once mince is browned, place into a bowl and set aside.
- Coat the pan with a drizzle of olive oil. Pour eggs into frypan and use egg flip to scramble. Once cooked, remove from pan, adding to the same bowl as pork mince.
- If not using a non-stick frypan, carefully wipe down pan and coat with olive oil. Add white onion to frypan and cook until just tender. Add carrots and cook for a further 5 minutes.
- Add peas, cabbage and shallots to pan and stir fry for about 5 minutes.
- Add garlic to vegetable mix and stir through.
- Move vegetables over to one side of pan and add 5 cups of cooked white rice. Add the fish sauce, tamari, mirin and sesame oil and stir through, combining rice and vegetables with sauce.
- Add pork mince and egg back into pan and stir through.
- Serve warm topped with coriander and lime if desired.
Notes
Nutrition
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