This easy-to-make dish will become a family favourite and won't leave you with a pile of dishes afterwards.
Serves 4
Preparation time 20 minutes
Cooking time 15 minutes
You need
- 500g fresh pork bangers
- 2 tablespoons oil
- 250g mushrooms, sliced
- 2cm piece of ginger, peeled and grated
- 2 cloves of garlic, finely chopped
- 2 red chillies (or to taste), chopped
- 3 spring onions, chopped
- 1 packet (350g) cabbage and carrot coleslaw
- 4 eggs
- 3 cups cooked rice, cooled down
- handful fresh coriander
- soya sauce, to serve
- 4 fried eggs (optional)
Here's how
1 Remove the sausage casing and roll the meat into bite-sized balls. Heat the oil in a large frying pan or wok and fry the meatballs until golden brown. Add the mushrooms and saut until tender.
2 Add the ginger, garlic, chilli and spring onions and fry until flavoursome. Add the coleslaw and fry until the cabbage is cooked.
3 Move the mixture to the side of the pan. Beat together the four eggs. Pour them into the cleared side of the pan and scrambled the eggs.
4 When the egg is almost cooked, add the rice to the pan and mix everything together. Heat until cooked through. Add the coriander and soya sauce to taste. Serve each portion topped with a fried egg.
Tip If your pan is too small, cook the stir-fried rice in batches. Prepare the rice the night before so it's cooled down and ready to stir-fry. Experiment with other sauces: I like a simple soya sauce, but you can also try sweet-and-sour or your favourite Eastern stir-fry sauce.
