Asian cuisine abounds in Australia, and this dish is one of my favorites! Fried rice is a kitchen-sink kind of meal—a great way to use up veggies and any leftovers you have, so feel free to augment the ingredients with whatever you have on hand.
Ingredients
- 4 tablespoons extra virgin olive oil, plus more as needed
- 8 ounces pork tenderloin, trimmed and cubed
- 3 garlic cloves, peeled and minced
- 8 ounces shelled and deveined shrimp
- 4 cups any combination of chopped onions, diced carrots, bell pepper, broccoli florets, mushrooms, scallions, and/or peas
- 2 tablespoons Asian sesame oil
- 2 tablespoons hoisin sauce
- 2 tablespoon soy sauce
- 2 cups cooked rice, white or brown, at room temperature
- Optional: 1/4 cup unsalted, roasted peanuts
Directions
Step 1
Heat a large wok or deep frying pan or Dutch oven over medium-high heat. When hot, add 2 tablespoons of olive oil and stir-fry the pork and garlic until the meat is cooked through; transfer to a bowl. Add the rest of the olive oil and stir-fry the shrimp until cooked through (pink and opaque); transfer to the bowl with the pork.
Step 2
If necessary, add 2 more tablespoons olive oil to the pan, then stir-fry all the vegetables until tender and the onions have turned a light brown. Add the rice along with the sesame oil, hoisin, and soy, and mix thoroughly; cook on medium-low heat for 5 minutes. Add back the pork and shrimp, then cook for another 5 minutes. Fluff before serving.
Serves 4