Pork & mushroom kebabs with quick fried rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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 mushroom
- 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 pea, shredded
- 175g frozen sweetcorn (or from a can)
- good pinch paprika
- lemon or lime wedges, for squeezing over
Method
- STEP 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.
- STEP 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.
