Fried rice is a classic in many parts of Asia, and each country – and cook – puts their individual spin on the tasty dish. Try this Thai-inspired version for a change, with zingy ginger and lime plus tender pork mince and fresh veggies, it will quickly become a favourite!
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
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
2 clove
garlic
1 bunch
coriander
1 bunch
Asian Greens
1 unit
carrot
1 bag
snow peas
1 bunch
spring onion
1 knob
ginger
1 unit
lime
1 packet
pork mince
½ sachet
black sesame seeds
(Contains Sesame; May be present Milk, Soy, Gluten, Peanut, Tree Nuts. )
1 packet
roasted cashews
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
olive oil
1.25 cup
water
2 tsp
sugar
4 tbs
soy sauce
(Contains Gluten, Soy; )
2 unit
egg
(Contains Egg; )
¼ tsp
salt
In a medium saucepan, bring the water and jasmine rice to the boil over a high heat. Reduce the heat to medium and simmer, stirring occasionally, for 10 minutes, or until the rice is almost tender (the rice will continue cooking in step 5).
While the rice is cooking, finely chop the garlic (or use a garlic press). Roughly chop the coriander. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Trim the ends of the snow peas and cut in half. Thinly slice the spring onion. Finely grate the ginger. Zest the lime to get a generous pinch, then juice the lime. In a small bowl, combine the lime juice and zest, ginger, sugar and 1/2 of the soy sauce and mix well to combine. Set aside. In a medium bowl, combine the pork mince and the remaining soy sauce and mix well to combine.
Heat a drizzle of olive oil in a large frying pan or wok over high heat. Once hot, add the carrot and cook, stirring, for 1-2 minutes or until slightly softened. Add the pork mince mixture and cook, breaking up with a wooden spoon, for 2-3 minutes, or until browned. Add the Asian greens and snow peas and cook for 1 minute, or until tender. Transfer to a medium bowl.
TIP: If you'd rather scramble the eggs, skip this step and move to step 5. Return the frying pan to a medium heat with a drizzle of olive oil. Crack the eggs into the pan and sprinkle with the black sesame seeds. Cook, covered, for 5-6 minutes, or until the egg white is cooked and the yolk is just firm. Transfer to a plate.
Return the pan to a high heat with a drizzle of olive oil. Add the sliced spring onions, garlic, cooked rice and the salt and cook, stirring, for 1-2 minutes, or until fragrant. Add the pork and vegetables, lime juice mixture and 1/2 the coriander and cook, tossing, for 1 minute, or until heated through. TIP: To scramble the eggs, whisk 2 eggs in a bowl. Push the rice mixture to one side of the pan, and add the eggs to the space in the pan. Cook the eggs, stirring occasionally, for 2-3 minutes or until just cooked through. Combine with the rice mixture.
Divide the Thai-style pork fried rice between bowls. Top with a sesame fried egg (if using). Sprinkle with the roasted cashews and the remaining coriander.
TIP: For kids, see our serving suggestion on the main photo.