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🍽️ Pork and Vegetable Rice Pan

683 kcal · 30 min · 4 servings

Ingredients

• 250 g long-grain rice
• salt
• 600 g pork (kitchen-ready, slightly marbled)
• 1 tbsp oyster sauce
• 1 tsp light soy sauce
• 2 bell peppers (red and green)
• 2 onions
• 2 garlic cloves
• 1 stalk leek
• 4 tbsp sesame oil
• 70 ml vegetable broth
• 1 tbsp paprika powder (sweet)
• 1 pinch cayenne pepper

Instructions

1. 1. Bring plenty of water to a boil and add some salt.
2. 2. Cook the rice on low heat for 20 minutes.
3. 3. Pour the rice into a colander and let it drain.
4. 4. Wash the meat and pat it dry with a kitchen towel.
5. 5. Cut the meat into 1.5 cm cubes.
6. 6. Mix the meat cubes with oyster sauce and soy sauce.
7. 7. Wash the bell peppers and halve them.
8. 8. Remove the seeds from the bell peppers.
9. 9. Cut the bell peppers into cubes.
10. 10. Peel the onions.
11. 11. Cut the onions into wide strips.
12. 12. Peel the garlic.
13. 13. Finely chop the garlic.
14. 14. Clean the leek.
15. 15. Cut the leek into rings.
16. 16. Heat the oil in a large pan or wok.
17. 17. Fry the meat in batches until well browned.
18. 18. Remove the browned meat from the pan and set it aside.
19. 19. Add the prepared vegetables to the pan.
20. 20. Sauté the vegetables briefly.
21. 21. Deglaze the vegetables with the broth.
22. 22. Stir in the spices.
23. 23. Simmer the vegetables for 3 to 4 minutes.
24. 24. Add the meat back to the pan.
25. 25. Heat the dish again.
26. 26. Add the rice.
27. 27. Mix the rice thoroughly with the rest of the contents.
28. 28. Taste the dish and adjust seasoning if needed.
29. 29. Serve the dish hot.

Nutrition per serving

• kcal: 683
• Protein: 34 g · Fett/Fat: 36 g · Carbs: 56 g