Spicy, savoury, yummy. No claims to authenticity, but such a comforting and quick weeknight dinner. Feeds 2 with seconds
- 2 tbsp oil
- 2 eggs, beaten
- 200g pork fillet, cut into strips
- 4 spring onions, finely chopped
- 1 stalk lemongrass, trimmed and grated/minced
- 2 cloves garlic, grated
- 1 large red chilli, finely chopped
- 2 carrots, peeled and diced into small cubes
- 8 baby corn, cut into ½ cm rounds
- 1 pre-cooked basmati rice packet
- Handful of frozen peas
- 1 tbsp fish sauce
- 1 tbsp gochujang
- 2 tbsp ketjap manis (sweet soy sauce – could substitute with 2 tbsp soy sauce + 2 tsp maple syrup)
- Chopped coriander
- Handful of dry roasted peanuts
- Heat oil in wok
- Cook egg in flat pancake by swirling around bottom of wok until set. Remove from pan and slice into strips
- Heat wok again and add pork. Stir fry until lightly browned on outside and just cooked through, then remove from the pan
- Add a touch more oil if needed then add spring onion, lemon grass, garlic and chilli to the wok and stir fry briefly (don’t allow to brown)
- Add carrots and baby corn, stir fry for a couple of mins
- Add fish sauce and chilli paste and mix to distribute through the vegetables
- Add rice (cold) and stir to coat in the paste
- Add ketjap manis, pork, egg and peanuts, continue to cook and stir together until everything is hot
- Serve sprinkled with chopped coriander
Sophie cooks 