Quick and yummy dinner tonight
600 g Pork Rashers
Marinade for 2 hours in:
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup orange juice
1/4 cup canola oil
2 cloves garlic grated
1½ tbsp grated fresh root ginger
1 tbs honey
2 tbsp orange marmalade
2 tbsp oyster sauce
1 tbsp stir fry sauce
1 tbsp Sriracha sauce
1 tbsp sweet chilli sauce
2 tsp chilli paste (optional)
1/4 tsp red chilli flakes (optional)
Preheat oven to 200 C roast pork rashes for 25 to 30 mins.
Remove, cut into bite-sized pieces. Set aside.
1½ cups cooked Jasmine rice, wash & steam.
In a wok, scramble 2 eggs and break up into pieces add to cooked rice.
Heat wok, add 2 tbsp sesame oil add 5 chopped spring onions, ½ red pepper roughly chopped.
Stir fry until tender.
Add 2 tbsp of the marinade sauce (above) to wok, add carrot sticks, 3 sliced zucchini, and 1 cup cauliflower florets.
Stir fry for 3 to 4 mins.
Add egg rice and meat to wok to heat through.
Prepared, tried and tested by: Gail Haselsteiner
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