| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
Thai |
Jude3 |
4 |
servings |
INGREDIENTS
| 2 |
ts |
Oil |
| 300 |
g |
Boneless pork; cut into small |
|
|
; cubes |
| 1 |
|
Onion; chopped |
| 2 |
|
Garlic cloves; crushed |
| 1 1/2 |
c |
Long grain rice |
| 1 |
ts |
Minced chilli |
| 1 |
pk |
MAGGI Chicken Noodle Soup Mix |
| 3 1/2 |
c |
Boiling water |
| 1 |
tb |
Fish sauce; (optional) |
| 1 |
tb |
Tomato sauce |
| 1/2 |
ts |
Sugar |
| 1 |
|
Red pepper; diced |
| 3 |
|
Spring onions; cut into 2 cm |
|
|
; lengths |
| 1/2 |
c |
Roasted cashew nuts; (optional) |
| 2 |
tb |
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.
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