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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 hot chilli sauce (e.g. Sriracha - see Tips)
Pork mince
- 500 g pork fillet, cut into pieces (3 cm), partially frozen
- 2 garlic cloves
- 2 cm piece fresh ginger, peeled
- 4 spring onions/shallots, white part only, cut into quarters (reserve green fronds)
- 20 g peanut oil or olive oil
- 230 g canned water chestnuts, drained
- 2 pinches sea salt
- 2 pinches ground white pepper
- ½ tsp Vegetable stock paste (see Tips)
- 1 tbsp water
Coconut rice and eggs
- 300 g white rice
- 400 g canned coconut milk
- 500 g water
- 20 g peanut oil or olive oil, plus extra for greasing
- 4 eggs
- 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
- Gordura saturada
- 18.5 g
- Fibra
- 5 g
- Sódio
- 1379.4 mg
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