Thai-style rice with pork
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Oil |
| 300 | grams | Boneless pork; cut into small |
| ; cubes | ||
| 1 | Onion; chopped | |
| 2 | Garlic cloves; crushed | |
| 1½ | cup | Long grain rice |
| 1 | teaspoon | Minced chilli |
| 1 | pack | MAGGI Chicken Noodle Soup Mix |
| 3½ | cup | Boiling water |
| 1 | tablespoon | Fish sauce; (optional) |
| 1 | tablespoon | Tomato sauce |
| ½ | teaspoon | Sugar |
| 1 | Red pepper; diced | |
| 3 | Spring onions; cut into 2 cm | |
| ; lengths | ||
| ½ | cup | Roasted cashew nuts; (optional) |
| 2 | tablespoons | Coarsely chopped fresh coriander or |
| ; parsley | ||
Directions
Heat the oil in a large pan.
Add the pork and brown over a high heat. Remove the pork and set aside.
Add the onion and garlic to the pan and cook for 2-3 minutes.
Add the rice, chilli, soup mix, water, fish and tomato sauces, and sugar, and bring to the boil, stirring.
Cover the pan and simmer over a very low heat for 10 minutes.
Add the red pepper, spring onions and pork. Cover and simmer for a further 5-8 minutes or until the rice and pork are tender and the liquid is absorbed.
Stir in the nuts, if used and sprinkle with the coriander or parsley before serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.