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

Easy

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.

Ingredients

  • 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

    Honey

    huh-nee

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

  • 1 tbsp cornflour
  • 1 egg, beaten
    Eggs

    Egg

    egg

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

  • 225g cooked rice
    Rice

    Rice

    r-eye-s

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

  • 200g frozen pea, defrosted
    Peas

    Peas

    p-ees

    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…

Method

  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.
annak19
27th Mar, 2017
3.8
This has become a mid week staple for us, I use pork loin steaks as they are cheaper than fillet. I also add extra 5 spice. The rice is lovely. Serve it with BBC Good food "Chinese braised red cabbage" to really make it special.
katycooks's picture
katycooks
29th Jan, 2017
2.55
The flavours were nice but I didn't like the gloopy sauce that resulted from adding cornflour. I think just reducing the water/honey mixture would have been nicer. The rice needed more than one egg in my opinion. Wouldn't rush to make this again.
MrsLemons
26th Jan, 2017
2.55
The first time we made this, we thought it was tasty but felt it lacked sauciness. Second time around, we decided to double or triple up on the marinade recipe to make it saucier. Big mistake. It became incredibly bitter and is clearly meant to be eaten as a slightly "drier" stir fry than we're used to. Will probably make it again and instead make a sauce on the side.
LaurenHawthorn3101
24th Nov, 2016
1.3
Surprisingly, I wasn't struck on this, I thought this was average at best. The rice was pretty flavourless even with plenty of seasoning, and the sauce was a bit too sweet.
selinawyatt
22nd Feb, 2016
3.8
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
18th Jan, 2016
3.8
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
12th Jan, 2016
5.05
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_
11th Jan, 2016
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
pinkcuckoos
28th Sep, 2015
Oh, and I left out the peas too, as my household is rather fussy and served with green beans :-P
pinkcuckoos's picture
pinkcuckoos
28th Sep, 2015
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!

Pages

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.