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Ingredients

1 cup jasmine rice, rinsed
600g pork scotch fillet, cut into 2cm pieces
1 teaspoon Chinese five spice powder
1/4 cup peanut oil
3 eggs, lightly beaten
4 green onions, thinly sliced
1 medium carrot, peeled, grated

Method

Step 1 Bring 6 cups cold water to the boil in a saucepan over high heat. Add rice. Cook for 10 minutes or until tender. Drain. Rinse under cold water.
Step 2 Meanwhile, thread pork onto skewers. Combine five spice and 2 tablespoons oil. Brush pork with oil mixture.
Step 3 Heat a barbecue plate or chargrill over medium-high heat. Cook skewers, turning, for 4 to 6 minutes or until cooked through.
Step 4 Meanwhile, heat a wok over medium-high heat. Add 1 teaspoon oil. Swirl to coat. Add egg. Stir-fry for 1 to 2 minutes or until scrambled. Transfer to a bowl. Cover. Add remaining oil. Swirl to coat. Reduce heat to medium. Add onion and carrot. Stir-fry for 1 minute. Add rice and egg. Stir-fry for 2 to 3 minutes or until heated through. Divide rice mixture between 4 plates. Top with skewers. Serve.

Five spice pork skewers with fried rice

How to make Five spice pork skewers with fried rice

Ingredients

Method