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Ingredients

2 teaspoons sesame oil
1/2 teaspoon Chinese five spice
2 (about 250g each) pork fillets
3cm-piece fresh ginger, peeled, cut into matchsticks
200g snow peas, halved diagonally
150g sugar snap peas
6 spring onions (shallots), thinly sliced
300g (2 cups) cooked brown rice
2 tablespoons dry sherry
2 teaspoons tamari or soy sauce
Thinly sliced long fresh red chilli, to serve
Strips of spring onion (shallot), to serve

Method

Step 1 Preheat oven to 180C. Combine the sesame oil and Chinese five spice in a dish. Add the pork and stir to coat. Cover and set aside for 10 minutes to marinate.
Step 2 Heat a large frying pan over high heat. Cook pork for 2 minutes each side or until browned. Transfer to a baking tray. Roast for 10-12 minutes for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest.
Step 3 Meanwhile, heat a wok over high heat. Spray with olive oil. Stir-fry the ginger for 1 minute or until aromatic. Stir in snow peas and sugar snap peas for 2 minutes or until tender crisp. Stir in sliced spring onion for 1 minute. Add rice, sherry and tamari. Stir-fry for 2 minutes or until rice is heated through.
Step 4 Slice pork. Divide fried rice among bowls. Top with pork, chilli and spring onion strips.

Spiced pork with fried brown rice

How to make Spiced pork with fried brown rice

Ingredients

Method