Coconut Rice with Asian-inspired Pork and Eggs
TM31 TM5 TM6

Coconut Rice with Asian-inspired Pork and Eggs

Ingredients

Soy Reduction

  • 60 g soy sauce
  • 2 Tbsp water
  • 2 Tbsp brown sugar
  • ½ tsp chilli sauce, hot, (e.g. Sriracha, see tip)

Pork Mince

  • 500 g pork fillet, cut in pieces (3 cm), partially frozen
  • 2 garlic cloves
  • 2 cm fresh root ginger, peeled, cut in round slices (2 mm)
  • 4 spring onions, white part only, quartered, reserving green fronds for garnishing
  • 20 g groundnut oil
  • 230 g water chestnuts, tinned, drained
  • 2 pinches fine sea salt
  • 2 pinches ground white pepper
  • ½ tsp vegetable stock paste (see tip)
  • 1 Tbsp water

Coconut Rice and Eggs

  • 300 g rice
  • 400 g coconut milk
  • 500 g water
  • 4 medium eggs
  • 20 g groundnut oil, plus extra for greasing
  • 4 sprigs fresh coriander, leaves only, finely chopped for garnishing

Nutrition
per 1 portion
Calories
3247 kJ / 773 kcal
Protein
45 g
Carbohydrates
72 g
Fat
33 g

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