Sweet and Sour Pork Balls with Egg Fried Rice
Food commonly seen on the menu of every Chinese take-away, but with a homemade touch and an ace way to use up leftover meat from a roast pork dinner.
- Pork Balls:
- Pre-cooked pork
- Plain flour
- Egg Fried Rice:
- Rice (pre-cooked 2 packets
- cook yourself approx. 1 mug full)
- 1 or 2 eggs to preference
- Soy Sauce
- Sweet and Sour Sauce:
- Malt Vinegar
- Dark Brown Sugar
- Tomato Ketchup
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Average budget
Preheat the deep fat fryer to the correct setting noted by the manufacturers. If cooking rice from scratch, salt a saucepan of water and begin to boil the rice.
Create the sweet and sour sauce using the ingredients. I find there is no set recipe for how much to add, so add small bits until it's right for you.
Meanwhile, cut the pork into reasonably-sized chunks. Create the batter by mixing plain flour, salt and water together to make a relatively thick mixture.
Coat the pork with the batter and place in the deep fat fryer until piping hot throughout.
Whilst waiting for the pork to fry, the rice needs to be drained. Pour hot water over the rice to make it less mushy.
Sufficiently oil the wok and pour in the rice. Beat the egg(s) and add salt and pepper. When the rice is hot, pour in the egg a bit at a time, making sure to thoroughly coat it. Then add the soy sauce to taste.
Reheat the sauce you made earlier if it's cooled down. Serve up and enjoy.
You can substitute for chicken if you wish.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.