A low-fat family favourite with tender pork that’s simple to make, a great mid-week meal
Prep:15 mins
Serves 4
420g pack pork fillet, trimmed and sliced into medallions1 tbsp soy sauce1 tbsp Chinese five-spice2 tbsp honey1 tbsp cornflour1 egg, beaten225g cooked rice200g frozen pea, defrosted2 spring onions, sliced
STEP 1Mix 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 2Meanwhile, 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.
