I really like the flavour of satay: nutty, salty and with a hint of ginger and garlic. Quite a lot of the recipes I have tried involve marinating before cooking and frankly, on a weekday when I want dinner in a flash, mixing up a marinade is not what I want to be doing. My satay pork fried rice has all the flavours you’d want from satay, is super simple to make and contains three different vegetables. As it’s a versatile recipe I’ve popped a couple of variations to the original at the end of the post.
Ingredients
You will need (for two people):
- 250g minced pork (you could use minced chicken or veggie mince)
- Oil for cooking
- 1 tsp sesame oil
- Thumb sized piece fresh grated ginger
- 1 garlic clove, crushed
- 2 tbsp peanut butter
- 3 tbsp soy sauce (I prefer a low salt one)
- 4 spring onions, sliced (save a few bits to add at the end)
- 1 carrot, peeled and finely diced
- Small handful frozen peas, defrosted
- Cooked rice or noodles, enough for two
Method
In a small bowl mix together the sesame oil, ginger, garlic, peanut butter and soy sauce.
Get a wok or large frying pan on a medium to high heat and add a little oil. Fry the pork mince until it has browned and cooked through and then add the sauce. Continue cooking, stirring all the time, for another minute so the sauce gets well mixed with the pork. Remove from the pan and set aside.
Add a little more oil to the wok and add the spring onions and carrot. Fry for five minutes until softened. Then add the peas and cook for a few minutes more.
Tip the cooked rice and pork into the vegetables and stir everything together well.
Serve with a little chopped spring onion.
This satay pork fried rice is a real comfort food meal for me. The ginger, garlic, peanut and soy flavours all come through so well and the onion, carrots and peas add a crunch and freshness. A little sliced fresh chilli, some toasted sesame seeds or some chopped peanuts would be fantastic sprinkled over the top. (I’ve tried all three!). I have also tried this satay recipe with chicken mince and veggie mince and it works just as well. However, you need slightly less veggie mince by weight than pork or chicken mince. I love to grab a bowl and a fork, curl up in the armchair and eat this in peace.
I have satay chicken, beef, even tofu…but haven’t tried with pork. Your fried rice looks so satisfying and tasty!
Oooh, that looks delicious – I’m going to try it tonight! Thankyou!
This is fabulous. You’re right about satay flavors – so fabulous! Fried is great as is, but this certainly steps it up a notch! I just recently learned about using already cooked rice for fried rice, so I keep some on hand when I cook rice.
What a perfect weeknight meal! Aside from the flavors, it has rice to soak up all the good flavors of the sauce!
The rice is the best bit, it soaks up all those delicious flavours!
I too absolutely love the taste of satay. This sounds great and I love the idea of using pork.
It would be great with any leftover pork you had. And with chicken or veggie mince too.
I’m crazy for satay. Give me peanut sauce on or with anything and I’m happy for days! This looks and sounds so tasty, Caroline! I love using leftover rice for this type of dish, makes it so quick and easy!
Using leftovers means it’s ready in no time, ideal for some midweek cooking!
This looks excellent — loads of flavor, quick to prepare. And SO satisfying! Love satay, and yours looks perfect — thanks.
It is full of flavour and quite a flexible recipe too.
This would make a lovely dinner. I always keep some soy sauce in my cupboard and I don’t use it very often. I love these Asian flavours though. Nice with pork too.
I use so much soy sauce! I’m glad you’ve got a reason to use yours now!
oooh love that you turned this into fried rice! i love getting satay at restaurants but would likely never make it at home, so this sounds like a delicious compromise (:
I love ordering satay in restaurants too, it’s great to have something similar at home.
This sounds so good…I’ve pinned and can’t wait to give it a try. Thanks for sharing your recipe.