Thai-style rice with pork

4 servings

Ingredients

Quantity Ingredient
2 teaspoons Oil
300 grams Boneless pork; cut into small
; cubes
1 Onion; chopped
2 Garlic cloves; crushed
1½ cup Long grain rice
1 teaspoon Minced chilli
1 pack MAGGI Chicken Noodle Soup Mix
3½ cup Boiling water
1 tablespoon Fish sauce; (optional)
1 tablespoon Tomato sauce
½ teaspoon Sugar
1 Red pepper; diced
3 Spring onions; cut into 2 cm
; lengths
½ cup Roasted cashew nuts; (optional)
2 tablespoons Coarsely chopped fresh coriander or
; parsley

Directions

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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