Barbecue Five Spice Pork Skewers with Fried Rice
- (serves 4)
- 1 cup jasmine rice, rinsed
- 600g pork scotch fillet, cut into 2cm pieces
- 1 teaspoon Chinese five spice powder
- 1/4 cup peanut oil
- 3 eggs, lightly beaten
- 4 green onions, thinly sliced
- 1 medium carrot, peeled, grated
Bring 6 cups cold water to the boil in a saucepan over high heat. Add rice. Cook for 10 minutes or until tender. Drain. Rinse under cold water.
Meanwhile, thread pork onto skewers. Combine five spice and 2 tablespoons oil. Brush pork with oil mixture.
Heat a barbecue plate or chargrill over medium-high heat. Cook skewers, turning, for 4 to 6 minutes or until cooked through.
Meanwhile, heat a wok over medium-high heat. Add 1 teaspoon oil. Swirl to coat. Add egg. Stir-fry for 1 to 2 minutes or until scrambled. Transfer to a bowl. Cover. Add remaining oil. Swirl to coat. Reduce heat to medium. Add onion and carrot. Stir-fry for 1 minute. Add rice and egg. Stir-fry for 2 to 3 minutes or until heated through. Divide rice mixture between 4 plates. Top with skewers. Serve.
You'll need 12 pre-soaked bamboo skewers.
Use a gas barbecue for effective heat, fast.