Thai · Dinner
Thai Rice With Roast Pork (High-Protein)
Jasmine rice topped with seared, garlic-peppered pork tenderloin and pan-fried egg, boosted with edamame stirred through the rice for extra protein and fibre. Finished with cucumber, cilantro, a squeeze of lime and a chili-garlic-fish sauce drizzle for the sweet-salty-hot balance typical of Thai rice plates.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
588Calories
59.2gProtein
18.7gFat
47.8gCarbs
6.1gSugar
5.5gFiber
1548mgSodium
315mgChol
4.6gSat Fat
1090mgPotassium
105mgCalcium
4.6mgIron
1.1mcgVitamin B12
13mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice pork tenderloin thinly against the grain; toss with minced garlic, white pepper, fish sauce, soy sauce and sugar. Let sit 5 minutes.
2
Sear
Heat vegetable oil in a skillet over high heat. Sear pork slices 3–4 minutes per side until deeply browned and just cooked through.
3
Warm
Stir cooked edamame into jasmine rice in a small saucepan over low heat for 2 minutes until heated through.
4
Fry
In the same skillet over medium heat, fry the egg for 2–3 minutes until the white is set and yolk edge lightly crisps.
5
Plate
Mound edamame rice on a plate. Fan seared pork alongside, top with fried egg, arrange cucumber and cilantro on the side. Drizzle with sambal oelek and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 380g380g pork tenderloin
- 6 cloves6 cloves garlic
- 1 tsp1 tsp white pepper
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sugar
- 2 cup330g cooked jasmine rice
- 2/3 cup110g cooked edamame
- 22 eggs
- 1 tbsp14ml vegetable oil
- 11 cucumber
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp chili-garlic sauce (sambal oelek)
- 22 lime wedge
