Pork and red pepper stir-fry recipe

21 ratings Rate
  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 935 calories / serving
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kikkoman soy sauce resize 1Rinse the rice and place in a saucepan. Add enough boiling water to cover the rice by 2.5 cm. Cover and simmer for 15 minutes.

Meanwhile, heat the oil in a wok or large frying pan and add the onion, fry for 2 minutes and add the pork and peppers, stir-fry for 4 minutes.

Stir in the sesame seeds, Chinese Five Spice powder and Kikkoman Soy Sauce and maple syrup, stir-fry for 2 minutes.

Meanwhile, heat a non-stick frying pan and add the egg, stir until it has cooked and then fold into the cooked rice with the peas, toss well and spoon into bowls. Top with the pork and garnish with the sliced red chillies.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


  • Ingredients

  • 200g long grain rice
  • 1tbsp olive oil
  • 1 red onion, sliced
  • 400g lean pork, diced
  • 2 red peppers, deseeded and sliced
  • 2tbsp sesame seeds
  • 1tsp Chinese Five Spice powder
  • 3tbsp Kikkoman soy sauce
  • 1tbsp maple syrup
  • 200g frozen peas, steamed
  • 1 egg, beaten
  • red chilli, sliced to garnish
  • Energy 3805kj 935kcal 47%
  • Fat 65g 93%
  • Saturates 14g 70%
  • Sugars 14g 16%
  • Salt 2.2g 37%

of the reference intake
Carbohydrate 61.7g Protein 30.3g Fibre 6.9g


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