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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 4 - Pork Fried Rice


MasterChef Australia on TV ONE and TVNZ OnDemand

EP 4 Scott Yeoman

Pork Fried Rice

Serves 4

 

1/3 cup oyster sauce

1/3 cup light soy sauce

1 tablespoon lemon juice

1 tablespoon lime juice

2 teaspoons sesame oil

1 tablespoon peanut oil

130 grams bacon, diced

400 grams pork fillet, cut into 2mm slices

½ teaspoon lemon zest

6 cloves garlic, crushed

4cm piece ginger, peeled, finely grated

1 red chilli, finely chopped

2 shallots, finely chopped

2 carrots, cut into 2mm matchsticks

6 spring onions, stems sliced 5mm, tops finely shredded for garnish

200 grams red capsicum, diced

4 eggs, lightly beaten

4 cups cooked Jasmine rice

 

 

  1. Mix together sauces, juices and sesame oil in a small bowl and set aside.
  2. Heat 2 teaspoons peanut oil in a wok over medium high heat. Add bacon and cook for 2 minutes until starting to brown. Add pork and season with salt, pepper and lemon zest. Cook for 2-3 minutes until lightly browned. Remove from wok and set aside.
  3. Add 2 teaspoons peanut oil to wok and stir fry garlic, ginger, chilli and shallots for 2 minutes or until shallots are translucent.   Add carrot, spring onion stems, capsicum and season to taste. Cook for 1 minute so that vegetables retain their texture. Remove from wok and set aside.
  4. Pour egg into wok then swirl to make a thin omelette. Cook for 30 seconds then break up with a fork.
  5. Add rice and return cooked ingredients to wok and toss together. Pour over sauce mixture and stir thoroughly.

Serve immediately, garnished with spring onion tops


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