Name: Pork fried rice
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g pork tenderloin; 2 tbsp sunflower oil; 200g radishes, halved; 500g cooked rice, cold; 1 onion, finely chopped; 4 garlic cloves, finely chopped; a thumb-sized piece of ginger, finely chopped; 1 red chilli, finely chopped; 2 pak choi, cut into pieces; 3 tbsp hoisin sauce; 2 tbsp soy sauce; 1 tsp rice vinegar; 2 spring onions, thinly sliced

A metal pan full of fried rice with a wooden spoon, next to a bowl of sliced spring onions

400g pork tenderloin
2 tbsp sunflower oil
200g radishes
halved
500g cooked rice
cold
1 onion
finely chopped
4 garlic cloves
finely chopped
a thumb-sized piece of ginger
finely chopped
1 red chilli
finely chopped
2 pak choi
cut into pieces
3 tbsp hoisin sauce
2 tbsp soy sauce
1 tsp rice vinegar
2 spring onions
thinly sliced

Method

step 1
Cut the pork into 2cm slices and then into 2cm strips and season well. Heat 1 tbsp of the oil in a large wok over a high heat until shimmering, then carefully add the pork and radishes, and fry for 2 minutes, tossing, until caramelised. Scoop out of the pan with a slotted spoon into a bowl.
step 2
Add the remaining oil and the rice, and cook for 2-3 minutes or until starting to crisp, then turn down the heat to medium and add the onion, garlic, ginger, chilli and pak choi, and cook for 4-5 minutes. Return the pork and radishes to the pan, and cook for another minute before mixing together the hoisin, soy and vinegar, and adding to the pan. Toss for a few minutes until coated in the sauce.
step 3
Divide between plates and top with the spring onions.