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Pork Fillet with Fried Rice

5 from 2 votes
Course Dinner
Cuisine European
Servings 3 people
Calories 11 kcal


  • 125 g Rice
  • 225 ml Water
  • 0,5 tsp Salt
  • 1 Pork fillet (about 350 - 400 g)
  • 2 Spring onions (approx. 50 g)
  • 1 Red bell pepper (approx. 200 g)
  • 100 g Chinese cabbage
  • 50 g Shitake mushrooms
  • 3 Eggs
  • 1 tsp Light soy sauce (see picture no.3)
  • Salt
  • 6 tbsp 4 –6 tbsp peanut oil

For the marinade:

  • 1 tbsp Light soy sauce (see picture no.3)
  • 1 tbsp Sweet soy sauce (see picture no.4)
  • 1 tbsp Sweet soy sauce (see picture no.5)
  • 1 tbsp Rice wine (see picture no.2)
  • 1 tbsp Finely diced ginger
  • 1 Garlic clove finely diced
  • 0,5 tsp Salt
  • 0,5 tsp Sugar
  • 0,25 tsp Pepper


Cooking rice:

  • Cook rice (125 g) in salted water (½ teaspoon / 225 ml) for about 20 minutes (see recipe spring rice method: Boil rice) and let cool down.


  • Mix the marinade of light soy sauce, sweet soy sauce, rice wine, diced ginger, diced garlic, salt, sugar and pepper.

Pork fillet with fried rice:

  • Halve the pork fillet lengthways, cut into fine slices and marinate with the marinade for 20-30 minutes. Stir it every now and then. Clean the mushrooms, remove the stems and cut into fine strips. Clean and wash the peppers and cut into diamonds. Clean and wash the spring onions and cut diagonally into rings. Clean and wash the Chinese cabbage and cut into strips. Whisk eggs with light soy sauce (1 teaspoon) and salt (½ teaspoon). Sear the meat in the wok in heated peanut oil and remove it again. Add spring onion rings, bell peppers and shitake mushrooms and stir / pan fry and slide to the edge of the wok. Add rice and sauté / stir-fry, add the remaining marinade and mix everything together. Pour / spread the whisked eggs over it and keep pushing away from the wok base until the eggs are set. Add / fold in the meat again and serve in the wok.


Serving: 100gCalories: 11kcalCarbohydrates: 2.6gProtein: 0.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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