Wednesday, 12 August 2015

Pork Egg Fried Rice

I'm so sorry that I sort of neglected the blogging recently! The past few weeks have been a bit busy but the best weeks of my life. I married the man of my dreams, went on an incredible honeymoon to Crete and have moved to Glasgow! So you can't really be too miffed with me for leaving the blog for a few weeks, right? 

Before coming to university I never used to cook with pork. In my family, we opted for sausages and bacon rashers, rather than tucking into a proper pork steak. However I have now discovered the joy of cooking with pork! It is both delicious and nutrient-packed (B Vitamins, Zinc and Selenium), as well as being incredibly versatile. 

I don't eat it often, maybe once a week, as it's a red meat. This type of meat can contain quite a lot of saturated fat, which I've written before on previous blog posts. A diet rich in saturated fat is not good for the body. But it's all about having a healthy balance though, isn't it?! Choosing a leaner cut of pork is key and can reduce the amount of saturated fat you consume. Pork is a healthy alternative to other meats, such as beef and lamb, with lean cuts being almost 96% fat free. Less room for saturated fats mean that leaner cuts of pork are more dense in nourishing protein!

It's best to go for fresh or frozen pork which is farmed local to wherever you are. Also it is helpful for both the farmer, the animals and yourself, if you look out for a 'Quality Assurance' label on the packaging. This ensures and provides you with a peace of mind knowing that the pigs welfare were cared for when being reared, that they were feed properly, given appropriate veterinary care, as well as other factors required for the production of top quality meat. 

Pork Egg Fried Rice

Serves 2

100g Brown Rice
2 Lean Pork Steaks (280g total)
2 Free Range Eggs
80g of Broccoli
80g of Frozen or Fresh Peas
1 Carrot
1/2 White Onion
2 teaspoon of Butter
1 teaspoon of Chilli Powder
2 cloves of Garlic
2 inches of Ginger
3 tablespoon of Dark Soy Sauce
2 tablespoon of Toasted Sesame Seed Oil
Pepper for seasoning

Optional for serving: Cashew Nuts

1. Fill and boil the kettle.
2. Rinse and place rice into a saucepan of boiling water with a pinch of salt. Cook for 20 minutes, or until rice is cooked.
3. Cut pork steak into chunks.
4.  Heat a frying pan with 1 teaspoon of butter and add steak. Fry on a high heat for 2 minutes and sprinkle with chilli powder. Season with salt and pepper. (Be careful not to stir the meat too much or it will become tough. You want the meat to be tender, so just stir chunks every minute of cooking time.) 
5. Turn the pork over and keep cooking for a further 2 minutes, or until meat has darkened in colour. Remove the meat from the frying pan and set aside in a dish to rest.
6. On a chopping board, chop onion, grate carrot and cut broccoli into bite-size pieces.
7.  Grate ginger and crush the garlic cloves. 
8.  Whisk the eggs in another bowl.
9.  Heat remaining butter in the frying pan over medium-high heat and add chopped onion. Cook for 4 minutes until browned. 
10.  Add in garlic and ginger, giving the mixture a stir for 30 seconds to allow flavours to infuse. 
11. Drain and allow the cooked rice to rest. 
12.  Add the eggs to the fried onions and allow them to scramble for another 30 seconds. 
13. Once eggs have become solid, stir in vegetables and cook for 1 minute. Then add the cooked rice. Stir mixture every now and then for a further 2 minutes. Season with soy sauce.
14.  Add the pork and stir for a further 5 minutes. Ensure that the food is piping hot. 
15. Remove the frying pan from the heat, seasoning the fried rice with a sprinkle of pepper and drizzle of sesame seed oil. Make sure that all ingredients are mixed together to allow for a glorious selection of meat and vegetables.
16. Serve in bowls with a sprinkle of cashew nuts if you'd like. Enjoy!


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  3. Good post....thanks for sharing.. very useful for me i will bookmark this for my future needs. Thanks.
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  4. Good post! I am also going to write a blog post about this... thanks
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  5. This looks beautiful and healthy foods, Thanks for sharing.
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  6. Even the saffron risotto filling indicates some form of Northern Italian origin, however I've figured out to enjoy these from the South. Subsequently once again Italy is so miniature...

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