Five-spice pork fillet with fried rice
Serves 4
Easy
Prep:
Cook:
Plus marinating
A low-fat family favourite with tender pork that's simple to make, a great mid-week meal
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- 420g pack pork fillettrimmed and sliced into medallions
- 1 tbsp soy sauce
- 1 tbsp Chinese five-spice
- 2 tbsp honey
- 1 tbsp cornflour
- 1 eggbeaten
- 225g cooked rice
- 200g frozen peadefrosted
- 2 spring onionssliced
Nutrition: per serving
- kcal319
- fat9glow
- saturates3g
- carbs31g
- sugars8g
- fibre3g
- protein29g
- salt1.53g
Method
step 1
Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5 mins. Heat a large non-stick pan, then fry the pork for 2-3 mins on each side until cooked through. Pour in 150ml boiling water with the honey and bubble for 2 mins. Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.
step 2
Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for 3-5 mins until piping hot, then gently stir through the omelette with the spring onions and seasoning and cook for 1 min. Serve with the pork and a dash more soy sauce.
