All Recipes Best Recipe World Cuisine Recipes Asian

Ingredients

1 tablespoon Chinese rice wine, or more to taste 1 teaspoon soy sauce 1 teaspoon cornstarch 5 ounces pork fillet, thinly sliced 2 tablespoons peanut oil ½ onion, diced 2 teaspoons curry powder ¼ teaspoon water 1 spring onion, or more to taste, sliced ½ teaspoon salt 1 ¾ cups cold cooked rice ¾ cup green peas

Nutrition Info

460 calories carbohydrate: 52.5 g cholesterol: 33.6 mg fat: 18.4 g fiber: 4.7 g protein: 19.4 g saturatedFat: 3.9 g servingSize: - sodium: 809.9 mg sugar: 1.5 g transFat: : - unsaturatedFat: : -

Mix rice wine, soy sauce, and cornstarch together in a bowl. Add pork, toss until evenly mixed.
Preheat a wok or deep saucepan over medium-high heat. Pour in peanut oil. Cook pork in the hot oil in batches until evenly browned, 2 to 3 minutes per batch. Transfer to a plate using a slotted spoon. Cook onion in the remaining oil until softened, 2 to 3 minutes.
Mix curry powder and water in a bowl to form a paste.
Stir curry paste, spring onion, and salt into the wok. Add rice, stirring to break up any lumps. Stir in peas. Return pork to the wok, cook and stir until rice and pork are heated through, 4 to 5 minutes.

2 servings

Stir-fried pork is tossed with cooked rice, spring onions, peas, and curry paste, a brilliant combination!