Name: Pork & mushroom kebabs with quick fried rice
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 1 tsp Thai curry paste; 1 tsp light muscovado sugar; 2 x 125g pots low-fat natural yogurt; 400g lean pork fillet cut into cubes; 300g chestnut mushroom; 1 tbsp sunflower oil; 2 spring onions finely chopped; 2cm piece fresh root ginger finely chopped; 200g basmati rice cooked and cooled; 100g sugar snap pea shredded; 175g frozen sweetcorn (or from a can); good pinch paprika; lemon or lime wedges, for squeezing over

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Pork & mushroom kebabs with quick fried rice

Pork & mushroom kebabs with quick fried rice

Mary Cadogan

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Serves 4

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 3 out of 5.2 ratingsRate

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Get these simple, mildly spiced kebabs on the table in half an hour - try with chicken or fish too

Healthy

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A star rating of 4.3 out of 5.28 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tsp Thai curry paste
1 tsp light muscovado sugar
2 x 125g pots low-fat natural yogurt
400g lean pork fillet

cut into cubes
300g chestnut mushroom
1 tbsp sunflower oil
2 spring onions

finely chopped
2cm piece fresh root ginger

finely chopped
200g basmati rice

cooked and cooled
100g sugar snap pea

shredded
175g frozen sweetcorn

(or from a can)
good pinch paprika
lemon

or lime wedges, for squeezing over

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Nutrition: per serving

kcal421
fat9g
saturates2g
carbs56g
sugars8g
fibre2g
protein33g
salt0.37g

low

Method

step 1

Blend the Thai paste, sugar and half the yogurt in a large bowl. Add the pork and mushrooms. Mix well, then thread onto 8 skewers.
step 2

Cook the kebabs under a hot grill for 6-8 mins, turning once. Meanwhile, heat the oil in a non-stick pan or wok, add the spring onions and ginger, then briefly fry. Add the rice, peas, sweetcorn and paprika, then stir-fry for 2-3 mins. Serve with the kebabs, the rest of the yogurt and lemon or lime wedges.

Recipe from Good Food magazine, February 2009

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A star rating of 3 out of 5.2 ratings

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