Pork and Ginger Fried Rice with Cabbage
Ingredients
- 600 g cooked long-grain rice (cooled)
- 350 g pork mince
- 200 g sweetheart cabbage, shredded
- 30 g fresh ginger
- 3 cloves garlic
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 466 kcal
- Protein
- 22.9 g
- Carbohydrate
- 47.7 g
- of which sugars
- 3.1 g
- Fat
- 19.7 g
- of which saturates
- 5.2 g
- Fibre
- 2.1 g
- Salt
- 2.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oil in a wok over a high heat. Add the minced pork and fry, breaking it up, for 4–5 minutes until browned.
- 2
Add the grated ginger and crushed garlic, stir-fry for 1 minute until fragrant.
- 3
Add the shredded cabbage and toss for 2 minutes until slightly wilted.
- 4
Tip in the cold rice and press and stir over the high heat for 2–3 minutes.
- 5
Add the soy sauce and oyster sauce, toss to coat everything evenly.
- 6
Taste for seasoning, adjust with extra soy if needed, and serve hot.
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