Hello ladies and gents this is the Viking telling you that today we are talking about
Garlicky fried rice with crisp pork
The trick to getting the best fried rice? Cook the rice a day ahead and refrigerate it overnight, covered, so it dries out.
INGREDIENTS
- 1/3 cup (80ml) peanut oil
- 4 garlic cloves, thinly sliced
- 300g minced pork
- 1/4 cup (80g) chilli bean sauce
- 1 bunch garlic chives, chopped
- 4 cups (580g) cooked jasmine rice or other long-grain rice
- Fried eggs, to serve
METHOD
1.Heat oil in a wok over medium-high heat. Add garlic and cook for 2-3 minutes until golden. Remove using a slotted spoon and set aside. Add pork to the garlic oil in the wok and cook, breaking up mince with a wooden spoon, for 6-7 minutes until lightly caramelised. Add chilli bean sauce and cook for 2 minutes or until lightly caramelised. Add chives and rice and cook, tossing in the pan, for 3 minutes or until coloured. To serve, top with fried eggs and scatter with crisp garlic.
And as always have a chilled day from the Viking
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