Thai-style Rice With Pork

Hence that dread and amazement with which as Scripture uniformly relates, holy men were struck and overwhelmed whenever they beheld the presence of God. When we see those who previously stood firm and secure so quaking with terror, that the fear of death takes hold of them, nay, they are, in a manner, swallowed up and annihilated, the inference to be drawn is that men are never duly touched and impressed with a conviction of their insignificance, until they have contrasted themselves with the majesty of God.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Seafood	Thai	Jude3	4	Servings

INGREDIENTS

2	t	Oil
300	g	Boneless pork, cut into
		small
		cubes
1		Onion, chopped
2		Garlic cloves, crushed
1 1/2	c	Long grain rice
1	t	Minced chilli
1		MAGGI Chicken Noodle Soup
		Mix
3 1/2	c	Boiling water
1	T	Fish sauce, optional
1	T	Tomato sauce
1/2	t	Sugar
1		Red pepper, diced
3		Spring onions, cut into 2 cm
		lengths
1/2	c	Roasted cashew nuts
		optional
2	T	Coarsely chopped fresh
		coriander or
		parsley

INSTRUCTIONS

Heat the oil in a large pan.  Add the pork and brown over a high heat.
Remove the pork and set  aside.  Add the onion and garlic to the pan
and cook for 2-3 minutes.  Add the rice, chilli, soup mix, water, fish
and tomato sauces, and  sugar, and bring to the boil, stirring.  Cover
the pan and simmer over a very low heat for 10 minutes.  Add the red
pepper, spring onions and pork. Cover and simmer for a  further 5-8
minutes or until the rice and pork are tender and the  liquid is
absorbed.  Stir in the nuts, if used and sprinkle with the coriander or
parsley  before serving.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 326 Calories From Fat: 113 Total Fat: 13.2g Cholesterol: 60.8mg Sodium: 120.4mg Potassium: 561.3mg Carbohydrates: 28.7g Fiber: 2.1g Sugar: 4.4g Protein: 23.1g