Are YOU strapped for time and can't decide what to cook for the family tonight? Well don't worry THE GODS have got it sorted for YOU! Keep on reading to discover more!
- Gluten-Free
- Serves: 4
Ingredients Pork
- 500g Pork Mince
- 3-4 Tbsp Thai Chilli Jam
- 1 Tbsp Peanut oil
- 2 Tbsp Minced garlic
- 2 Tbsp Minced ginger
- 2 Tbsp gluten free sweet soy
- 2 Tbsp gluten free dark soy
- 2 Tbsp gluten free fish sauce
- ½ Tsp ground black pepper
- 1 Shallots (sliced finely)
- Kaffir lime leaves (sliced thinly)
Ingredients Rest
- Thai Basil (garnish)
- Handful beansprouts
- ½ savoy cabbage (sliced thinly)
- 1 red capsicum (sliced thinly and seeds removed)
- ½ Tbsp gluten free sweet soy
- Toasted sesame seeds
- Fried egg
- 2 Red chillies (sliced thinly, seeds and white part removed from inside)
- 1 Lime (sliced in half)
- 3 Cups of Jasmine rice (washed 3-4 times and then soaked for 10 minutes in water before cokking)
- Water (enough to just cover the rice)
- 2 Kaffir lime leaves (sliced thinly for garnish)
Instruction’s :
Rinse rice in water until the water runs clear.
Add rice, water into a saucepan over medium high heat.
Bring it to a simmer so the entire surface of the liquid is rippling give it one stir, place lid on and immediately turn heat down to low.
Leave for 14 minutes.
Heat oil in wok over high heat until just smoking. Add the shallots and cook until soft and then add the pork and cook, stirring with a spatula to break up any lumps, for 6 minutes or until pork changes colour and begins to brown. Add the other pork ingredients and cook, tossing, for 2 minutes or until aromatic. Remove from heat and put in another pan.
Next, start frying an egg.
Next, put the wok back on a high heat and stir fry your cabbage with ½ tbsp sweet soy (30 seconds), remove and put to one side.
Again, in the wok stir fry the capsicum (1 minute) and then pop to one side.
Again, in the wok stir fry the beansprouts (20 seconds) and then pop to one side.
Get a serving bowl and add your rice, cabbage, capsicum, beansprouts, egg, and garnish with Thai basil and kaffir over the rice, red chilli over the pork and sesame seeds.
Enjoy!