Ingredients Jump to Instructions ↓

  1. 500g pork spare ribs, trimmed

  2. 1/3 cup teriyaki marinade

  3. 2 tablespoons vegetable oil

  4. 2 eggs, lightly beaten

  5. 1 1/2 cups frozen mixed vegetables

  6. 3 cups cooked jasmine rice

  7. 2 tablespoons soy sauce

  8. 2 tablespoons sweet chilli sauce

  9. Sliced green onion, to serve

Instructions Jump to Ingredients ↑

  1. Place spare ribs in a shallow bowl. Pour teriyaki marinade over, turning the pork to coat, then chill for 30 minutes.

  2. Heat half the oil in a large frying pan on medium. Cook pork for 4-5 minutes each side, or until cooked through. Transfer to a plate. Rest, covered with foil, for 5 minutes before slicing.

  3. Heat remaining oil in a wok or large frying pan on high. Cook egg for 1-2 minutes, scrambling with a wooden spoon. Transfer to a bowl.

  4. Add vegetables to pan and stir-fry for 1-2 minutes. Mix in rice and sauces, stir-frying for 2-3 minutes, until heated through. Stir in egg. Serve rice topped with sliced pork and green onion.

  5. Top tip You can use sliced fresh vegetables — carrots, beans, green onion and corn kernels — in place of frozen ones.

  6. For our full budget weekday meal planner and shopping list, see this week's Woman's Day (on sale March 9).


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