Chilli and lemongrass pork with fried rice
This stir fry is super simple and full of flavour, skip the takeaway and try this instead.
Ingredients
- 2 lemongrass stalks, finely chopped
- 1 red chilli, seeds removed and finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp Thai fish sauce
- 350g/12oz pork, cut into bite-sized chunks
- 1 tbsp sunflower oil
- 1 tbsp curry powder
- 100ml/3½fl oz chicken stock
- 1 tbsp caster sugar
For the fried rice
- 1 tbsp sunflower oil
- 2 garlic cloves, finely grated
- 1 red chilli, seeds removed and finely chopped
- 2½cm/1in fresh root ginger, peeled and finely grated
- bunch of spring onions, thinly sliced
- 2 tsp sesame oil
- 2 tbsp soy sauce
- 150g/5½oz frozen peas
- 300g/10½oz cooked basmati rice
- 2 large free-range eggs, beaten
To serve
- small handful of mint, basil and coriander leaves, torn
Method
Combine the lemongrass, chilli, garlic and fish sauce in a bowl and mix.
Put the pork in another bowl, add half the lemongrass mix and reserve the rest. Cover and place in the fridge to marinate for at least 20 minutes.
Heat the oil in a wok or a large frying pan over a high heat. Add the reserved lemongrass mixture and curry powder and stir-fry for about 1 minute until fragrant.
Add the marinated pork and stir-fry for 4–5 minutes until the pieces have a nice colour on all sides. Pour in the chicken stock and stir in the sugar. Simmer for a few minutes until the stock has reduced and you are left with a thick sauce.
For the rice, heat the oil in a large frying pan and add the garlic, chilli and ginger. Add the spring onions, and stir through the sesame oil and soy sauce. Add the peas and mix through. Add the rice to the pan and mix with the vegetables.
Make a well in the centre and pour in the egg. Allow to set briefly, then working quickly stir the egg and incorporate the rice form the sides until everything is combined. Cook for 2 minutes.
Serve the pork with the rice and fresh herbs
