• 1 tablespoon groundnut oil
  • ½ red pepper, sliced into thin strips
  • 400 g (13 oz) pork fillet, cubed
  • 1 teaspoon five-spice powder or curry powder
  • 200 g (7 oz) cooked long-grain rice
  • salt and pepper

Heat the oil in a wok. Drop in the strips of red pepper and sauté for 1 minute. Add the cubed pork and stir-fry over a high heat for around 2 minutes or until golden. Season and sprinkle with the five-spice or curry powder.

Add the rice to the wok. Reduce the heat and cook for a further 2–3 minutes.

Serve immediately.

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