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Plant Based _Pork_ Fried Rice-web

Vegetarian Pork Fried Rice

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    5mins

  • Cooking

    10mins

Healthy Asian Food Vegetable Rice or Noodle Breakfast Dinner Lunch Dietary Easy Recipes Less Than 30 mins

What You Will Need

Ingredients

  • 1 tsp Butter
  • 3 Eggs, lightly beaten
  • 1 tbsp Oil
  • 400g Plant based mince
  • 2 tsp Ginger, grated
  • 2 Garlic cloves, minced
  • 50g Kale, roughly chopped
  • 100g Sugar snap peas, sliced diagonally
  • 1 Carrot, diced
  • 1 Corn cob, kernels shaved off with a sharp knife
  • 2 Spring onions, chopped
  • 800g Cooked white rice

Sauce Mix

  • 2 tbsp Lee Kum Kee Vegetarian Stir-fry Sauce
  • 1 tbsp Lee Kum Kee Hoisin Sauce
  • 1 tsp Lee Kum Kee Chilli Garlic Sauce, optional
  • 1 tsp Lee Kum Kee Pure Sesame Oil

Made with
Lee Kum Kee products

VEGETARIAN SF 510GX12-FRONT V2 copy

Oyster Sauce

Vegetarian Stir-Fry Sauce
HOISIN SAUCE 240G - FRONT copy

Cooking and Dipping Sauces

Hoisin Sauce
PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil
013097 - CHILLI GARLIC SAUCE - 226G - FRONT V5 copy

Chilli Sauce

Chilli Garlic Sauce

How to make it

  1. https://www.youtube.com/watch?v=3AmTbUPsp14

  2. In a medium sized skillet melt butter over medium heat. Add eggs and scramble until set, about 3 minutes. Remove from heat and chop.

  3. Heat oil in a wok (or large skillet) over medium to high heat. Add plant based mince to the wok, let settle in the wok for 1 minute to sear, then cook, stirring with a spatula, until it starts to brown, about 4 minutes.

  4. Add more oil if necessary, then add rice and stir-fry for 1 minute. Add ginger and garlic followed by carrot, corn, sugar snap peas and spring onions and stir-fry for another minute.

  5. Stir in the sauce mix and cook for 3 minutes. Fold egg back in and serve whilst hot. Yum.

  6. Vegan Option: If you would like to make this vegan simply omit the eggs and butter, and skip step 1.