Honey And Soy Pork Mince Stir-Fry With Egg

2 tablespoon vegetable oil 

4 eggs, at room temperature

1 brown onion, finely chopped

500g pork mince 

1 carrot, roughly chopped into 1 cm pieces

100g green beans, trimmed and cut into 1cm pieces

200g Passage to Asia, Honey & Soy Stir-Fry sauce

1 tbsp water

1 x 450g packet microwave basmati rice

Cucumber wedges, sliced green onions and coriander leaves, to serve

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METHOD

1. Heat 1 tablespoon oil in a non-stick frying pan over medium high heat. Fry eggs until yolks are almost set or cook to your liking.  Drain on paper towel. Keep warm.
2. Heat remaining oil in a wok over medium-high heat. Add onion. Stir fry for 1 minute.
3. Add pork, stir-fry breaking up the mince with a spatula or wooden spoon, for 4 minutes or until pork is pale white.
4. Toss through carrot and beans. Stir-fry for 1 minute.
5. Add Passage to Asia Stir Fry sauce and water to wok. Stir-fry for 3 minutes until pork is golden brown and sauce is bubbling.
6. Meanwhile, microwave rice following packet directions. Spoon rice into shallow serving bowls. Spoon over the pork mixture. Top each with an egg. Serve with cucumber, green onions and coriander leaves.

Serving suggestions:

Serve with Jasmine, brown or cauliflower rice.

Serve the pork stir-fry spooned into lettuce cups topped with fried noodles and chopped cucumber.

Serve any leftover pork stir-fry in a wrap with sweet chilli sauce, sliced cucumber and crunchy lettuce.