John Myers
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Fillet Skewer with Vegetable-egg-fried Rice
The perfect fillet skewer with vegetable-egg-fried rice recipe with a picture and simple step-by-step instructions.
For the fillet skewers:
- 700 g Pork fillet (approx. 650 – 700 g)
- Salt
- Pepper
- 50 g Flour
- 1 Egg + 2 tbsp cooking cream
- 150 g Breadcrumbs
- 6 tbsp 5 – 6 tbsp Sonnenblumenöl
- 4 Bamboo skewers (20 cm long)
- 200 g Grated cheese (here: Mild Edam & spicy Tilsiter for gratin)
For the vegetable and egg fried rice:
- 200 g Basmati rice *) see recipe for cooking rice
- 450 ml Water
- 1 tsp Salt
- 3 Eggs
- 1 Red bell pepper (approx. 150 g)
- 1 Carrot (approx. 100 g)
- 1 Small can of corn (140 g drained weight)
- 100 g Peas frozen
- 2 Onions (approx. 100 g)
- 2 tbsp Sunflower oil
- 1 tbsp Sweet soy sauce
- 2 tsp Chicken broth instant
For garnishing / serving:
- 4 Stalks of parsley
- 4 Lemon slices
- 2 Tomatoes
Fillet skewers:
- Parry / strip the pork fillet, wash, pat dry with kitchen paper, cut into slices (approx. 2 cm thick), season with salt and pepper on both sides, bread (flour, egg + cooking cream and breadcrumbs) and in sunflower oil golden on both sides – fry until brown. Place 3 fillets at an angle on bamboo skewers and bake them with grated cheese (alternative: heat grated cheese in the microwave and spread over the fillet skewers).
Vegetable and egg fried rice:
- Rice (200 g) (*) See recipe Cooking rice: Boil rice) in salted water (1 teaspoon) and let cool. Clean, wash and finely dice the peppers. Grind the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 2 mm thick) with the knife. Drain the corn (can) well. Peel and quarter the onions and cut into wedges. Fry the eggs in a pan with sunflower oil (2 tbsp), tear them up and take them out again. Fry the vegetables (diced bell pepper, carrot slices, onion wedges, corn and peas) vigorously / stir-fry, season with sweet soy sauce (1 tbsp) and chicken stock (2 teaspoons instant), add the cooled rice and fry with it. Fold in the fried eggs and briefly heat them all.
For garnishing / serving:
- Serve the fillet skewers with the vegetable and egg fried rice, garnished with a lemon wedge, parsley stalks and ½ tomato.
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