Ingredients
- 1 pack of Merchant Gourmet Tricolour Rice
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp caster sugar
- 500g pork mince
- ½ red onion, finely chopped
- 2 chillies, finely chopped
- 5 garlic cloves, minced
- 125g pak choi, roughly chopped
- 30ml chicken stock
- 20g Thai basil
- 2 eggs
- Spring onion, thinly sliced
- ¼ cucumber, sliced
- Rapeseed oil
- Extra chilli, Thai basil and sesame seeds to serve (optional)
Instructions
- Add the soy sauce, oyster sauce, fish sauce and caster sugar to a bowl and combine.
- Heat 2 tbsp oil in a pan and add the onion, chill and garlic. Fry on a low heat for 2 minutes.
- Increase the heat then add the pork mince, breaking it up in the pan with a spoon. Fry for 4-5 minutes until the pork is starting to brown. Add the pak choi to the pan.
- Add the pre-mixed sauce and chicken stock to the pan and continue to cook on a low heat until the sauce has thickened. Toss through the Thai basil leaves.
- Heat the Merchant Gourmet Tricolour Rice as per the packet instructions and fry an egg (until crispy!).
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Time to plate up! Serve with cucumber, spring onion, extra chilli and Thai basil leaves, and a sprinkle of sesame seeds.
