A lighter version of the Indonesian street-food classic with brown rice, free-range British heritage pork, fried eggs and stir-fried carrot ribbons. Swap your takeaway for this lighter, brighter, home-cooked option.
Time: 30 minutes
1 red chilli
1 tbsp sesame oil
1 tsp oil
2 tbsp tamari
2 x 170g pork loin
4cm fresh ginger
80g brown rice
1. Boil a kettle. Rinse the brown rice and add to a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 mins. In the last 2 mins of cooking the rice, add the spinach to the pan, then drain.
2. Meanwhile, make the marinade: finely chop the red chilli (remove the seeds for less heat) and peel and finely chop the ginger. Place the chilli and ginger in a bowl with the tamari and sesame oil and mix well.
3. Remove the fat from the pork and slice the pork very thinly. Place in the marinade bowl, stir to coat the pork and leave for 5 mins to marinate.
4. Peel the carrot. Using a peeler, slice the carrot into long thin ribbons.
5. Heat a frying pan on a medium heat, add the pork and marinade to the pan and cook for 6-8 mins until the pork is cooked through. Then add the carrot ribbons and squeeze in half of the juice from the lime. Cook for 1-2 mins until softened. Remove the pork and carrot ribbons from the pan and keep warm.
6. Heat the same frying pan with 1 tsp oil on a medium-high heat and fry the eggs for a few mins until cooked.
7. Spoon the pork and carrot ribbons onto two warm plates alongside the spinach rice. Drizzle over the remaining lime juice and top with the fried eggs.
667 calories • 50g carbs • 28g fat • 49g protein
Allergens: Eggs, Sesame, Soya
Recipe courtesy of Mindful Chef