Sticky chilli and black bean pork with egg-fried rice

Sticky chilli and black bean pork with egg-fried rice
  • Serves icon Serves 2
  • Time icon Ready in 20 min

Comfort food gets classy. Quick and easy with a hit of heat, make it your go-to on dreary days.


  • Sesame oil and vegetable oil for frying
  • 4 spring onions, chopped
  • 1 large free-range egg
  • 1 tbsp soy sauce
  • 250g pack Tilda Steamed Rice
  • 2 x pork loin steaks, fat removed, cut into thin strips
  • 240g pack Sainsbury’s Taste the Difference Tenderstem Broccoli with Garlic and Chilli Stir Fry – pak choi, broccoli, fine beans, red onion, coriander, garlic and chilli (or similar)
  • 120g black bean stir-fry sauce


  1. First make the egg-fried rice. Heat a dash each of sesame oil and vegetable oil in a large wok, then add the spring onions and fry for 2-3 minutes. Add the egg and stir until scrambled, then pour in the soy sauce.
  2. Meanwhile, cook the rice for 2 minutes in the microwave, then add to the wok and stir to combine. Tip into a bowl, set aside and keep warm.
  3. Add a little more sesame oil and vegetable oil to the wok, season the pork strips, then fry them over a high heat for 3-4 minutes until just golden all over.
  4. Add the stir-fry mix and a splash of water, then fry for 2-3 minutes.
  5. Stir in the black bean sauce and warm through for 1 minute.
  6. To serve, divide the egg-fried rice between 2 plates and top with the stir-fry.

delicious. tips

  1. This would also be great with egg or rice noodles instead of egg-fried rice. Fresh coriander makes a good garnish.


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