Wok-fried pork and rice with a cold, garlicky cucumber side

$2.69/servingat the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• ground pork300 g
• basmati rice1 cup dry (3 cups cooked)
• egg2 ea
• carrot1 ea
• green onion3 stalks
• garlic3 cloves
• soy sauce2 tbsp
• sesame oil2 tsp
• cucumber1 ea
• rice vinegar4 tsp

Method

1Cook the rice

• •Rinse the rice in a sieve until the water runs clear.
• •Add the rice to a pot with 1½ cups salted water and bring to a boil.
• •Reduce the heat to low, cover, and cook 15 minutes until tender.
• •Spread the rice on a tray to cool fully so the grains fry loose.

2Cucumber salad

• •Meanwhile, smack the cucumber with the flat of a knife, then chop into 1 inch pieces.
• •Grate one clove of the garlic into a bowl.
• •Toss the cucumber with the rice vinegar, grated garlic, 1 tsp of the sesame oil and a pinch of salt.
• •Chill the salad in the fridge until serving.

3Prep

• •Dice the carrot.
• •Slice the green onions into 1/4 inch pieces, keeping white and green parts separate.
• •Mince the remaining garlic.
• •Beat the eggs in a small bowl.

4Fry

• •Heat 1 tbsp oil in a wok over high heat.
• •Brown the ground pork hard, breaking it up, 4 to 5 minutes until crisp at the edges.
• •Push the pork to one side, pour in the eggs, and scramble 30 seconds until just set.
• •Add another 1 tbsp oil, the carrot, the white parts of the green onions and the garlic, and fry 1 minute.
• •Add the cooled rice, breaking up clumps, and fry 2 to 3 minutes until it sizzles loose.
• •Season with the soy sauce and the remaining sesame oil.

5Plate

• •Fold in the green tops of the green onions.
• •Serve hot with the cold cucumber salad alongside.