Chinese-style Pork Fillet with Fried Rice

Ingredients

Contains: egg, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 420g pack pork fillet, trimmed and sliced into medallions
• 1 tbsp soy sauce
• 1 tbsp Chinese five-spice
• 2 tbsp honey
• 1 tbsp cornflour
• 1 egg, beaten
• 225g cooked rice
• 200g frozen peas, defrosted
• 2 spring onions, sliced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the pork medallions in a bowl with the soy sauce, Chinese five-spice and cornflour. Toss to coat and refrigerate for 15 minutes.

2. Heat a splash of cooking oil in a large nonstick frying pan over medium-high heat. Fry the medallions for 3 to 4 minutes per side until golden and cooked through to 145°F (63°C) in the thickest part.

3. Reduce the heat to medium, add the honey to the pan and turn the pork for about 1 minute until glazed. Transfer to a plate and rest for 3 minutes.

4. Wipe out the pan if needed and heat a splash of cooking oil over high heat. Add the cooked rice and stir-fry for 3 minutes, breaking up any clumps.

5. Add the defrosted peas and stir-fry for 2 minutes until hot. Push the rice to one side, pour in the beaten egg and scramble until set, then stir it through the rice.

6. Stir half of the sliced spring onions into the fried rice and remove from the heat.

7. Divide the fried rice among four plates, top with the glazed pork and scatter over the remaining spring onions to serve.