Chinese-style pork fillet with fried rice

Chinese-style pork fillet with fried rice

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(44 ratings)

Prep: 15 mins Cook: 25 mins Plus marinating


Serves 4
A low-fat family favourite with tender pork that's simple to make, a great mid-week meal

Nutrition and extra info

Nutrition: per serving

  • kcal319
  • fat9g
  • saturates3g
  • carbs31g
  • sugars8g
  • fibre3g
  • protein29g
  • salt1.53g
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  • 420g pack pork fillet, trimmed and sliced into medallions
  • 1 tbsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp Chinese five-spice
  • 2 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tbsp cornflour
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g cooked rice
  • 200g frozen pea, defrosted



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 2 spring onions, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

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  1. Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5 mins. Heat a large non-stick pan, then fry the pork for 2-3 mins on each side until cooked through. Pour in 150ml boiling water with the honey and bubble for 2 mins. Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.

  2. Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for 3-5 mins until piping hot, then gently stir through the omelette with the spring onions and seasoning and cook for 1 min. Serve with the pork and a dash more soy sauce.

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Comments (38)

selinawyatt's picture

We really enjoyed this, including my boys of 18 months and 4 years. I doubled the onions and used more rice (225g before cooking). Definitely going to be a regular on our menu!

sarah1471's picture

Made this yesterday, I'm not usually a big fan of Chinese food, preferring Indian but I must say this was really tasty, although I thought the sauce was a little too sweet for my liking so I made a little adjustment and added a bit more 5 spice and a couple of tablespoons of light soy sauce and left it to simmer for another 5 mins and I preferred the less sweet taste. All plates were cleared so it's a thumbs up from the rest of my family too.

martus's picture

Both parts of the dish are awesome!
I now often make the fried rice to go with sweet chilli chicken as it tastes very authentic!

_Roo_'s picture

I've made this one a few times now, and it's always delicious. It does take three pans (rice, sauce and meat, and egg), so a bit of a faff.

My advice would be to have all your ingredients fully ready before you start, otherwise it's easy to get timings wrong. Otherwise, it's pretty easy.

pinkcuckoos's picture

Oh, and I left out the peas too, as my household is rather fussy and served with green beans :-P

pinkcuckoos's picture

This is SO tasty! I did make some changes though... As I wanted less to have to wash up, I added my rice directly to the meat, and then added the beaten egg and spring onion, all in the same pan. It made quite a dry stir fry, but full of flavour and the meat was anything but dry! Cannot wait to make this again, quick, easy, and yummy!

wiggysbabe1's picture

A fantastic dish was delicious the whole family loved it.Will be a favourite in our house.

tarantinto's picture

This recipe is quick and delicious and I've made it several times, for my children and also when I've entertained girlfriends or my parents - and they all love it. My husband is vegetarian so I have a separate pan going with quorn fillets in the same sauce and he loves it too. You can usually get pork medallions on offer from the supermarket so it's a cheaper meal too.

Millsybabe's picture

Absolutely delicious. Cooked just as said. Making it again tonight.

Ljconstable23's picture

One of mine and my flatmate's absolutely favourite recipes. I always add a bit more liquid, and scramble the egg instead for ease but this features very frequently in our house!

davidbulling's picture

Really liked this, the pork can get dry if you're not careful but the flavor is great

adasprat's picture

This recipe is brilliant. Sooooo tasty. Better than a take out any day

rachgal62's picture

This recipe is absolutely delicious. I will definitely make it again.

bgates's picture

Really tasty dish quick and easy to make will be cooking this again, although, I will loose the egg, just fry the rice don't need the egg does not add anything.

delts28's picture

Why did you only give it 1 star when you seem to have liked it?

vicniceccles's picture

Loved this. Quick, easy & packed full of flavour. My only criticism would be that it uses a little too much five spice powder.

splong's picture

Absolutely lovely! Added a bit more five spice and more corn flour. Marinated the pork for a few hours as I got a few bits ready before going out. Definitely will do again, only change I will make is a bit more seasoning in the rice.

bernie45's picture

loved it really tasty

yobullus's picture

Easy to make had no problems with any of it sticking. Will definitely make again

jorumbles's picture

Edible, but didn't enjoy it as much as my usual chicken egg fried rice


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