
Devices & Accessories
Coconut rice with Asian inspired pork and eggs
Prep. 20min
Total 40min
4 portions
Ingredients
Soy reduction
-
soy sauce60 g
-
water2 tbsp
-
brown sugar2 tbsp
-
hot chilli sauce (e.g. Sriracha - see Tips)½ tsp
Pork mince
-
pork fillet cut into pieces (3 cm), partially frozen500 g
-
garlic cloves2
-
piece fresh ginger peeled2 cm
-
spring onions/shallots white part only, cut into quarters (reserve green fronds)4
-
peanut oil or olive oil20 g
-
canned water chestnuts drained230 g
-
sea salt2 pinches
-
ground white pepper2 pinches
-
Vegetable stock paste (see Tips)½ tsp
-
water1 tbsp
Coconut rice and eggs
-
white rice300 g
-
canned coconut milk400 g
-
water500 g
-
peanut oil or olive oil, plus extra for greasing20 g
-
eggs4
-
fresh coriander leaves only, finely chopped for garnishing4 sprigs
Nutrition per 1 portion
Calories
773 kcal /
3247 kJ
Protein
45 g
Fat
33 g
Carbohydrates
72 g
Fiber
5 g
Saturated fat
18.5 g
Sodium
1379.4 mg
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Breakfast and brunch
54 Recipes
Australia and New Zealand
Australia and New Zealand
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