Well I say quick but the brown rice isn’t particularly quick to cook and unless you are very lucky like me and have an amazing place to get the roast pork from in China Town then the pork isn’t that quick either. If you have some leftover rice from the day before and some pre made pork from BBQ King in Sydney then this takes about 10 mins to make. If you don’t then it could take up to about 3-4 hours.
If you want to make it all from scratch then cook up my roast pork recipe here. When you have the pork in the oven get the brown rice on. 1 cup rice to 2 cups water. I like to add a spoon of dried shrimp in chilli oil to give it a little zing.
for the stir-fry bit you will need
Roast Pork – roughly chopped / diced
1 clove of garlic – finely diced
a small chunk of – finely diced
3-4 spring onions
1 brown onion. halved then sliced
1 red pepper (capsicum)
Some of the roast pork gravy sauce stuff you get (if you get it from the chinese or the stock you cooked the pork in at the first stage of my recipe.)
2 Eggs – whisked with pepper and a drop of sesame oil.
1. Get your rice on. If you want something a bit quicker then use white rice. Get that on then prepare the ingredients and slice everything up. Heat up your wok or frying pan then add a splash of peanut oil and a few dashes of sesame oil. Add the ginger, garlic and onion. Stir this around for 2 mins then add the red pepper. Give this another 2 mins then add the pork. After 1 min add a ladle of stock and a handful of chopped spring onion. Add a dash of soya sauce if needed but the stock should have given you enough salt.
2. Put the stir-fry on a serving dish then put the pan back on the hob. add a dash more oil then add the eggs. Mix well then let settle like an omelette. once cooked get a plate, put the rice on it, add the omelette then spoon over the stir-fry.