Pork and mushroom kebabs with quick fried rice

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Pork and mushroom kebabs with quick fried rice

Pork and mushroom kebabs with quick fried rice
Pork and mushroom kebabs with quick fried rice

Pep up weeknight pork with a simple, spicy marinade. Takes 30 minutes • Serves 4

Ingredients

– 1 tsp Thai curry paste.

– 1 tsp light muscovado sugar.

– 2 × 125g pots low-fat natural yogurt.

– 400g/14oz lean pork fillet, cut into cubes.

– 300g/10oz chestnut mushrooms.

– 1 tbsp sunflower oil.

– 2 spring onions, finely chopped.

– 2cm knob fresh root ginger, finely chopped.

– 200g/8oz basmati rice, cooked and cooled.

– 100g/4oz sugar snap peas, shredded.

– 175g/6oz frozen sweetcorn (or from a can).

– good pinch of paprika.

– lemon or lime wedges, to serve.

Instructions

Step 1:
Blend the Thai paste, sugar and half the yogurt in a large bowl. Add the pork and mushrooms. Mix well, then thread on to eight pre-soaked wooden skewers.

Step 2:
Cook the kebabs under a hot grill for 6–8 minutes, turning once. Meanwhile, heat the oil in a non stick pan or wok, add the spring onions and ginger, then briefly fry. Add the rice, peas, sweetcorn and paprika, then stir-fry for 2–3 minutes. Serve with the kebabs, the rest of the yogurt and lemon or lime wedges.

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