Chinese-style pork fillet with fried rice

Chinese-style pork fillet with fried rice

  • 1
  • 2
  • 3
  • 4
  • 5
(55 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
Save to My Good Food
Please sign in or register to save recipes.


  • 420g pack pork fillet, trimmed and sliced into medallions
  • 1 tbsp soy sauce
    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



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 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 onions

    Spring onion

    sp-ring un-yun

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


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th Apr, 2015
A fantastic dish was delicious the whole family loved it.Will be a favourite in our house.
tarantinto's picture
20th Mar, 2015
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.
8th Feb, 2015
Absolutely delicious. Cooked just as said. Making it again tonight.
13th Jan, 2015
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!
29th Sep, 2014
Really liked this, the pork can get dry if you're not careful but the flavor is great
24th Jan, 2014
This recipe is brilliant. Sooooo tasty. Better than a take out any day
9th Jan, 2014
This recipe is absolutely delicious. I will definitely make it again.
2nd Sep, 2013
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.
31st Dec, 2013
Why did you only give it 1 star when you seem to have liked it?
5th Jul, 2013
Loved this. Quick, easy & packed full of flavour. My only criticism would be that it uses a little too much five spice powder.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.