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Sweet 'n' Sour Pork with Egg Fried Rice

Cooking Time approx 12 minutes

Ingredients (serves 2)
225g (8 oz) lean pork loin or leg steaks, cut into thin strips
1 onion, cut into chunks
2 cloves garlic, crushed
1 carrot, peeled and cut into thin strips
1 yellow pepper, seeded and cut into chunks
4 x 15ml sp (4 tbsp) pineapple or apricot jam
2 x 15ml sp (2 tbsp) tomato ketchup
2 x 15ml sp (2 tbsp) tomato puree
1 x 15ml sp (1 tbsp) malt vinegar

For the Egg Fried Rice
12.5g (1/2 oz) butter
450g frozen or 227g can rice or 100g (4 oz) dry rice, cooked as per pack instructions
75g (3 oz) frozen peas, defrosted
1 egg, medium, beaten
2 x 15ml sp (2 tbsp) fresh parsley, chopped
Salt and black pepper

Method

• In a large, non-stick wok or saucepan, dry-fry the pork until browned. Add the onion, garlic, carrot and pepper, cook for 2-3 minutes. Add sauce ingredients and cook for a further 2 minutes.
• Meanwhile, make the rice in a non-stick pan, melt the butter. Add the cooked rice and peas and cook for 3-4 minutes or until the peas are cooked. Add the egg and mix well. Season and stir through the parsley. Ensure the rice is piping hot before serving.
• Serve the sweet and sour on a pile of rice with prawn crackers and additional steamed or stir-fried vegetables. (For a lower fat alternative, serve with plain, boiled rice.)

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