Vegetarian Pork Fried Rice
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
How to make it
In a medium sized skillet melt butter over medium heat. Add eggs and scramble until set, about 3 minutes. Remove from heat and chop.
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.
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.
Stir in the sauce mix and cook for 3 minutes. Fold egg back in and serve whilst hot. Yum.
Vegan Option:If you would like to make this vegan simply omit the eggs and butter, and skip step 1.
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