Best ever pork fried rice | Women's Weekly Food

Name: Best ever pork fried rice | Women's Weekly Food
Total time: 40 min
Ingredients: 2 tablespoons char siu sauce; 1 tablespoon hoisin sauce; 500 grams (1 pound) pork fillet; 1 tablespoon peanut oil; 2 eggs, beaten lightly; 2 tablespoons sesame oil; 8 uncooked medium prawns (shrimp) (200g), peeled, deveined, with tails intact; 3 cloves garlic, crushed; 4 centimetre (1½-inch) piece fresh ginger (20g), grated finely; 115 grams (3½ ounces) baby corn, halved lengthways; 150 grams (4½ ounces) snow peas, trimmed; 3 green onions (scallions), sliced thinly; 1 cup fresh coriander (cilantro) leaves; 4 cups cold cooked long-grain white rice (see tip); 1 cup bean sprouts, trimmed; 2 tablespoons soy sauce

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Fried rice is a traditional dish of pre-cooked rice stir-fried in a wok, often mixed with other ingredients, such as eggs, vegetables, and meat. We think our be

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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