Pork Fried Rice With Soya Beans

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Pork fried rice

This dish is not only very delicious but also very healthy. It is very suitable for winter months but one can prepare it at every time of the year.

Why is this delicious meal prepared with soya beans? Because they are rich in vitamins and minerals including folate, potassium and, in some cases, fiber. It is well known that 25 grams of soya protein per day may reduce the risk of heart disease. Soya beans may also lower risk of prostate, colon and breast cancers as well as osteoporosis and other bone health problems.

This  pork fried rice dish is really a very delicious meal. Of course,there are many  and different ways to prepare the dish but I want to offer this one and I hope that the people who will prepare and cook it will also like it.The recipe is easy to be prepared. It serves 4. Time for the preparation and cooking is about an hour and a half.

Ingredients:

500 gr rice
200gr soya beans
700 gr pork meat
4 cloves of garlic
2 onions  (if you wish you could use spring onion)
vegetable oil for frying
100 gr parsley
soya sauce to taste

Method of preparing:

The first thing you have to do is to clean the onion and to wash it. Then you should chop the onion finely. The next thing you should do is to chop the meat into very small pieces. Wash the pieces of meat very carefully.If necessary wash them twice.You should also prepare the garlic cloves by pressing them. When these ingredients are ready you can put them into a frying pan full with vegetable oil and fry them. While frying the meat,garlic and onion pieces stir well. This is the time when you can clean the rice if necessary and wash it. Do the same with the soya beans.After 20 minutes the first ingredients should be almost fried and it is time to add the rice and the soya beans.Cook until the dish ready. Then you can serve the dish until it is hot.Pour some soya sauce onto the dish in every plate and sprinkle the parsley that is prevously finely chopped. Enjoy the dish with wine,no matter white or red wine.

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