Express Lemon & Sweet Chilli Pork
with Veggie-Bacon Fried Rice & Coriander
Sweet, hot and tangy, these tender pork strips have it all! This fried rice has a mix of tender veg tossed through, and is flavoured with soy and fragrant ginger paste. Topped off with our supercharged, flavour-packed pork strips, this dish is sure to please!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Basmati Rice
1
Carrot
1
Green beans
1
Diced Bacon
1
Lemon
1
Sweetcorn
1
Pork Loin Steaks
1
Ginger Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Sweet Chilli Sauce
1
Coriander
1
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
Not included in your delivery
1
olive oil
egg
(Contains Egg; )
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside. • Meanwhile, thinly slice carrot into half-moons. Trim and roughly chop green beans. Slice lemon into wedges. Drain sweetcorn. • Slice pork loin steaks into 1cm strips.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, green beans and corn, until tender, 4-5 minutes. • Reduce heat to medium, then add ginger paste and half the sweet soy seasoning and cook until fragrant, 1 minute. • Stir in cooked jasmine rice and low sodium soy sauce, until well combined, 1-2 minutes. • Push rice and veggies aside, then add the egg and cook, stirring, until scrambled, 1 minute. Season with pepper. Divide between serving bowls and cover to keep warm. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, green beans, diced bacon and corn, breaking up with a spoon, until golden, 4-6 minutes. • Reduce heat to medium, then add ginger paste and half the sweet soy seasoning and cook until fragrant, 1 minute. • Stir in cooked jasmine rice and low sodium soy sauce, until well combined, 1-2 minutes. • Push rice and veggies aside, then add the egg and cook, stirring, until scrambled, 1 minute. Season with pepper. Divide between serving bowls and cover to keep warm.
• Wash out frying pan and return to high heat with a drizzle of olive oil. Cook pork strips in batches, tossing, until golden, 2-3 minutes. • Add remaining sweet soy seasoning and cook until fragrant, 1 minute. • Remove pan from heat, then add sweet chilli sauce and a generous squeeze of lemon juice, tossing to coat, 1 minute. Season generously with salt and pepper.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Top veggie fried rice with lemon and sweet chilli pork. • Tear over coriander. Serve with remaining lemon wedges. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Top bacon-veggie fried rice with lemon and sweet chilli pork. • Tear over coriander. Serve with remaining lemon wedges. Enjoy!