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How to make Sweet and sour pork kebabs with fried rice

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 1 cup white long-grain rice
  • 600g pork, diced
  • 1/2 (1kg) pineapple, peeled, cored, cut into 16 pieces
  • 1 large red capsicum, cut into 16 pieces
  • 8 small red chillies
  • 2 tablespoons tomato sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 carrot, thinly sliced into strips
  • 425g can baby corn, drained, sliced diagonally
  • 3 green onions, sliced diagonally
  • 1 1/2 cups bean sprouts, trimmed
  • 2 tablespoons Chinese rice wine

Method

  • Step 1 Cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain well. Set aside to cool.
  • Step 2 Meanwhile, thread pork, pineapple and capsicum onto 8 pre-soaked bamboo skewers. Thread 1 chilli onto the end of each skewer. Combine tomato sauce, brown sugar and 1/2 the soy sauce in a small bowl. Season with pepper.
  • Step 3 Heat a chargrill pan or barbecue grill on medium-high heat. Drizzle skewers with 1/2 the oil. Cook, turning and basting with sauce mixture, for 8 to 10 minutes or until pork is cooked through and pineapple is caramelised.
  • Step 4 Meanwhile, heat remaining oil in a large deep frying pan over medium-high heat. Add carrot. Cook, stirring, for 3 minutes. Add corn. Cook for 2 minutes or until starting to brown. Add rice. Toss over heat for 1 minute. Add onion, sprouts, rice wine and remaining soy. Toss for 30 seconds.
  • Step 5 Serve kebabs with fried rice.