Singapore Rice with Bok Choi

Nutrition per serving

Calories762 kcal
Protein43.3 g
Carbs100 g
Fats20.3 g
Saturated Fat3.5 g
Monounsaturated Fat12.2 g
Polyunsaturated Fat3.2 g
Sugars15 g
Fiber9.8 g
Sodium611 mg

Ingredients

Pork Tenderloin (fillet)
Green Peas
Sweet Chili Sauce
Green Onions/Spring Onions or Scallions (including tops and bulb)
Bok Choi/Pak Choi/Chinese Cabbage raw
Curry Powder
Red Bell Pepper (capsicum)
Fish, Sauce
Olive Oil
Brown Rice (medium-grain)
Preparations
1. Remove the root from the bok choy and shred the bok choy widthways.

2. Remove the core and dice a quarter of the pepper into ½ cm pieces and slice the other quarter into ½ cm strips.

3. Finely slice the spring onion into ½ cm rounds, then separate the white part from the green.

Cooking Instructions
1. Rinse the rice in a sieve under cold running water for 30 seconds. Add to a medium pot of lightly salted boiling water and cook for about 20 minutes. Add the peas 2 minutes toward the end of the rice cooking time. Once the rice/peas are cooked, drain and set aside.

2. In a frying pan, heat ½ a tbsp of oil over high heat. Add the pork and stir fry for a few minutes until browned. Transfer to a bowl and set aside.

3. Return the pan with ½ a tbsp of oil. Add the red pepper, bok choy, white part of the spring onion and cook for 1-2 minutes until browned. Return the pork to the pan with the rice/peas and stir to combine. Continue to cook for 3 minutes until the rice starts to brown.

4. Make a little space in the pan, add the curry powder, a tbsp of water, the sweet chili sauce and mix together. Stir the rice into the curry mixture before adding the fish sauce.

5. Add the remaining peppers and green part of the spring onion, and stir everything together.