SPICY VEGETABLE EGG FRIED RICE
GFO
PREP 10 MINS COOK 20 MINS SERVES 4 (AS A LIGHT MEAL)
1-2 long red chillies, deseeded, very finely chopped
3 cloves garlic, crushed 1 tbsp sunflower oil
2 large carrots, finely chopped
200g Chinese cabbage, shredded
165g (¾ cup) basmati rice, cooked following packet direction or 340g (2 cups) leftover cooked rice
3 x 60g eggs, lightly whisked
3 green shallots, sliced
200g (11⁄3 cups) frozen peas
1 tbsp salt-reduced soy sauce or gluten-free soy sauce, plus
1 tsp extra for serving
1 Put the chillies and garlic in a mortar. Use a pestle to pound to make a paste.
2 Heat the oil in a wok or large non-stick frying pan over medium-high heat. Add the carrots and stir-fry for 5 minutes or until tender. Add the cabbage and chilli paste and cook, stirring, for 1 minute.
3 Add the cooked rice to the wok and cook, tossing, for 1 minute or until heated through. Push the rice mixture to one side of the pan. Add the eggs to the cleared space and scramble until set. Add the green shallots, peas and 1 tbsp soy sauce. Cook, tossing, for 1-2 minutes or until heated through. Serve.
FRUITY PORK STEAKS
GFO
LCO
PREP 10 MINS COOK 25 MINS SERVES 4 (AS A MAIN)
2 tsp Chinese five-spice powder
4 x 120g boneless pork loin steaks, trimmed of any fat
1 tbsp sunflower oil
1 large red onion, cut into thin wedges through the root
4 red apples, unpeeled, cored and cut into eighths
2 tbsp Ocean Spray Jellied Cranberry Sauce
1 tbsp red wine vinegar or apple cider vinegar
200ml salt-reduced chicken stock or gluten-free stock
2 carrots, sliced, steamed, to serve
100g snow peas, steamed, to serve
230g cauliflower florets, steamed, to serve
Sprinkle the Chinese five-spice over the pork and toss to coat. Heat half the oil in a large non-stick frying pan over medium-high heat. Add the pork and cook for
