July 29, 2008 - 13:09 BST hellomagazine.com Ingredients (Serves 4) 200g/7oz long-grain rice 1 tbsp olive oil 1 red onion, peeled and thinly sliced 400g/14oz lean pork, diced 2 red peppers, deseeded and sliced 2 GALLERY Ingredients (Serves 4)200g/7oz long-grain rice 1 tbsp olive oil 1 red onion, peeled and thinly sliced 400g/14oz lean pork, diced 2 red peppers, deseeded and sliced 2 tbsp sesame seeds 1 tsp Chinese five spice powder 3 tbsp Kikkoman Soy Sauce 1 tbsp maple syrup 1 egg, beaten 200g/7oz frozen peas, steamed 1 red chilli, sliced, to garnish Rinse the rice and place in a saucepan. Add enough boiling water to cover the rice by 2.5cm/1in then cover the pan with a lid and simmer for 15 minutes. Heat the oil in a wok, add the onion and fry for 2 minutes. Add the pork and pepper slices then stir-fry for 4 minutes. Add the sesame seeds, five spice powder, soy sauce and maple syrup then stir-fry for 2 minutes more. Meanwhile, heat a non-stick frying pan, add the egg and stir until cooked, then fold into the rice with the peas. Toss together and serve in warm bowls, topped with the pork stir-fry and chillies.
