Pork & mushroom kebabs with quick fried rice

Pork & mushroom kebabs with quick fried rice

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(2 ratings)

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Cooking time

Prep: 20 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

Get these simple, mildly spiced kebabs on the table in half an hour - try with chicken or fish too

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
421
protein
33g
carbs
56g
fat
9g
saturates
2g
fibre
2g
sugar
8g
salt
0.37g

Ingredients

  • 1 tsp Thai curry paste
  • 1 tsp light muscovado sugar
  • 2 x 125g pots low-fat natural yogurt
  • 400g lean pork fillet, cut into cubes
  • 300g chestnut mushrooms
  • 1 tbsp sunflower oil
  • 2 spring onions, finely chopped
  • 2cm piece fresh root ginger, finely chopped
  • 200g basmati rice, cooked and cooled
  • 100g sugar snap peas, shredded
  • 175g frozen sweetcorn (or from a can)
  • good pinch paprika
  • lemon or lime wedges, for squeezing over

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Method

  1. Blend the Thai paste, sugar and half the yogurt in a large bowl. Add the pork and mushrooms. Mix well, then thread onto 8 skewers.
  2. Cook the kebabs under a hot grill for 6-8 mins, turning once. Meanwhile, heat the oil in a non-stick pan or wok, add the spring onions and ginger, then briefly fry. Add the rice, peas, sweetcorn and paprika, then stir-fry for 2-3 mins. Serve with the kebabs, the rest of the yogurt and lemon or lime wedges.

Recipe from Good Food magazine, February 2009

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Comments

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cumeada's picture

the Tai element was too bland for me so I added more lime, garlic and ginger - it was much better !

eleanormayo's picture
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Disappointingly bland - I wouldn't bother doing again and rather annoyingly the mushrooms are cooked long before the pork so they ended up all shrivelled and dried out.

jaymaywin's picture
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Imade these with chicken breast. The kebabs were tender but I did leave them to marinade for a couple of hours. I found the rice a little bland but it was okay as I made this for a family meal and my youngest is not too keen on anything over spicy. Will make again.

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