![Coconut Rice with Asian-inspired Pork and Eggs Coconut Rice with Asian-inspired Pork and Eggs](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/4AC769BD-425D-4861-9AA6-B5FBF0592383/Derivates/587327DB-0999-4D82-9C70-F74AE672AC9C.jpg)
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Ingredients
Soy Reduction
- 60 g soy sauce
- 2 Tbsp water
- 2 Tbsp brown sugar
- ½ tsp chilli sauce, hot, (e.g. Sriracha, see tip)
Pork Mince
- 500 g pork fillet, cut in pieces (3 cm), partially frozen
- 2 garlic cloves
- 2 cm fresh root ginger, peeled, cut in round slices (2 mm)
- 4 spring onions, white part only, quartered, reserving green fronds for garnishing
- 20 g groundnut oil
- 230 g water chestnuts, tinned, drained
- 2 pinches fine sea salt
- 2 pinches ground white pepper
-
½
tsp vegetable stock paste (see tip)
or ½ vegetable stock cube (for 0.5 l), crumbled - 1 Tbsp water
Coconut Rice and Eggs
- 300 g rice
- 400 g coconut milk
- 500 g water
- 4 medium eggs
- 20 g groundnut oil, plus extra for greasing
- 4 sprigs fresh coriander, leaves only, finely chopped for garnishing
- Nutrition
- per 1 portion
- Calories
- 3247 kJ / 773 kcal
- Protein
- 45 g
- Carbohydrates
- 72 g
- Fat
- 33 g
- Fibre
- 5 g
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