Coconut rice with Asian inspired pork and eggs
TM6 TM5 TM31

Coconut rice with Asian inspired pork and eggs

4.6 (48 évaluations )

Ingrédients

Soy reduction

  • 60 g soy sauce
  • 2 tbsp water
  • 2 tbsp brown sugar
  • ½ tsp hot chilli sauce (e.g. Sriracha - see Tips)

Pork mince

  • 500 g pork fillet, cut into pieces (3 cm), partially frozen
  • 2 garlic cloves
  • 2 cm piece fresh ginger, peeled
  • 4 spring onions/shallots, white part only, cut into quarters (reserve green fronds)
  • 20 g peanut oil or olive oil
  • 230 g canned water chestnuts, drained
  • 2 pinches sea salt
  • 2 pinches ground white pepper
  • ½ tsp Vegetable stock paste (see Tips)
  • 1 tbsp water

Coconut rice and eggs

  • 300 g white rice
  • 400 g canned coconut milk
  • 500 g water
  • 20 g peanut oil or olive oil, plus extra for greasing
  • 4 eggs
  • 4 sprigs fresh coriander, leaves only, finely chopped for garnishing

Infos nut.
par 1 portion
Calories
3247 kJ / 773 kcal
Protides
45 g
Glucides
72 g
Lipides
33 g
Graisses saturées
18.5 g
Fibre
5 g
Sodium
1379.4 mg

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