Recipe (english)

Fried rice with pork fillet

Fried rice with pork fillet
Quantity Ingredient
100 g Basmati rice
0,25 l Water
200 g Pork fillet
3 tbsp Soy sauce
1 tbsp Sesame Oil
100 g White cabbage
100 g Carrots
100 g Leek Onions
10 g Ginger
2 tbsp Peanut Oil
0,1 l Vegetable broth

Fried rice with pork fillet is prepared in the wok. It is best to cook the Basmati rice in time and let it cool down well, as it becomes looser during frying when it is cold. Pour the Basmati rice into a saucepan, cover lightly with water and season with a little salt. Put on a lid, bring the rice to the boil, switch it back to the middle setting and let Basmati swell for about 10 minutes. Remove the lid, stir Basmati, place on a flat plate and allow to cool. Cut pork fillet into thin slices, fill into a bowl, mix well with soy sauce and dark sesame oil and marinate. Cut white cabbage into bite-sized strips. Peel carrots, halve lengthwise and cut into bite-sized strips, as shown in the picture above. Leek onions clean and in longer pieces cut. Peel ginger and garlic and cut into small cubes or thin slices. First heat 1 tablespoon of peanut oil in a wok. Fry the fillet of pork briefly and take it out of the wok with a skimmer and put it aside. Pour the remaining peanut oil into the wok, add white cabbage and carrots and fry briefly while stirring, add leek, onions, ginger and garlic and fry briefly. Remove the vegetables from the wok and fry the Basmati rice. Add the fillet of vegetables and pork again and pour in the vegetable stock. Fried rice with pork fillet and vegetables can be served directly from the wok to keep it as hot as possible.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 45 minutes

All data per serving:
567 kcal
52 g
27 g
29 g

(C)opyright by Marions Kochbuch