Vegetable Rice Pan with Pork

Ingredients

• 250 g long grain rice
• Salt
• 600 g pork (pre-cooked, lightly marbled)
• 1 tbsp oyster sauce
• 1 tsp light soy sauce
• 2 bell peppers (red and green)
• 2 onions
• 2 Garlic cloves
• 1 stalk leeks
• 4 tbsp sesame oil
• 70 ml Vegetable broth
• 1 tbsp sweet paprika powder
• 1 pinch cayenne pepper

Instructions

1. 1.

   Cook the rice in plenty of boiling salted water over low heat for 20 minutes. Drain in a sieve and set aside. Meanwhile, rinse the pork, pat dry, cut into 1.5 cm cubes, and mix with oyster sauce and soy sauce. Wash the bell peppers, halve them, remove seeds, and dice. Peel the onions and slice into wide strips. Peel the garlic cloves and finely chop. Clean the leeks and cut into rings.

2. 2.

   Heat the oil in a large pan or wok and sear the pork pieces in batches until browned, then remove. Add the vegetables, sauté briefly, deglaze with broth, stir in the spices, and steam for 3-4 minutes. Return the pork, reheat, add the rice, and mix well. Season to taste and serve hot.