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Coconut Rice with Asian-inspired Pork and Eggs
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Soy Reduction
- 60 g soy sauce
- 2 Tbsp water
- 2 Tbsp brown sugar
- ½ tsp chilli sauce, hot, (e.g. Sriracha, see tip)
Pork Mince
- 500 g pork fillet, cut in pieces (3 cm), partially frozen
- 2 garlic cloves
- 2 cm fresh root ginger, peeled, cut in round slices (2 mm)
- 4 spring onions, white part only, quartered, reserving green fronds for garnishing
- 20 g groundnut oil
- 230 g water chestnuts, tinned, drained
- 2 pinches fine sea salt
- 2 pinches ground white pepper
-
½
tsp vegetable stock paste (see tip)
ou ½ vegetable stock cube (for 0.5 l), crumbled - 1 Tbsp water
Coconut Rice and Eggs
- 300 g rice
- 400 g coconut milk
- 500 g water
- 4 medium eggs
- 20 g groundnut oil, plus extra for greasing
- 4 sprigs fresh coriander, leaves only, finely chopped for garnishing
- Nutrição
- por 1 portion
- Energia
- 3247 kJ / 773 kcal
- Proteína
- 45 g
- Hidratos de carbono
- 72 g
- Gordura
- 33 g
- Fibra
- 5 g
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