The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 160g green beans
-
2 tsp lemongrass purée(lemongrass, water, acidity regulator: citric acid, cornflour)
- 300g free-range pork mince
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lime
- 25g honey
-
250g steamed brown basmati rice(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
-
2 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
- 1 pepper
- 1 egg (Eggs)
- 1 carrot
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
Allergens
Contains:
Soya, Eggs
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 110Kcal | 690Kcal |
| 460kJ | 2887kJ | |
| Fat | 5.3g | 33g |
| of which saturates | 1.6g | 10.0g |
| Carbohydrates | 9g | 54g |
| of which sugars | 3.4g | 22g |
| Protein | 6.6g | 42g |
| Salt | 0.48g | 3.0g |
| Fibre | 1.7g | 11g |
Ingredients
Ingredients
- 160g green beans (use half)
-
1 tbsp chilli paste (use half)(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 150g free-range pork mince
-
2 tbsp tamari (use half) (Soya)(water, soybeans, salt, spirit vinegar)
- 1 pepper (use half)
- 1 unwaxed lime (use half)
- 25g honey (use half)
- 1 carrot (use half)
-
2 tsp lemongrass purée (use half)(lemongrass, water, acidity regulator: citric acid, cornflour)
-
250g steamed brown basmati rice (use half)(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 egg (use half) (Eggs)
-
4 tsp ginger & garlic paste (use half)(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Allergens
Contains:
Soya, Eggs
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 109Kcal | 674Kcal |
| 454kJ | 2820kJ | |
| Fat | 5.2g | 32g |
| of which saturates | 1.5g | 9.6g |
| Carbohydrates | 9g | 54g |
| of which sugars | 3.5g | 22g |
| Protein | 6.5g | 40g |
| Salt | 0.48g | 3.0g |
| Fibre | 1.7g | 11g |
Ready in 20
High protein
1/3 daily fibre
5 plants
Pork Nasi Goreng with Egg Fried Rice, Rainbow Veg & Lemongrass
Stir-fry o-clock. Tonight, you're whipping up Indonesian-style, egg-fried rice. Sizzle our free-range British pork with fragrant garlic and ginger, tossed with vibrant veg. Ready in 20 mins? You're a kitchen wizard.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan & a grater
Start the prep
- Coarsely grate the carrot (peel optional). Dice the pepper into 1cm chunks. Trim and halve the beans. Halve the lime
Get sizzlin'
- Heat the large frying pan or wok with 1 tsp olive oil on high heat. Once hot, add the pork and season with salt and pepper. Cook for 3-4mins, breaking it up with a wooden spoon, until starting to brown
- Reduce the heat to medium-high and add the pepper, carrot and beans. Cook for 3-4 mins, until softened. Season with salt and pepper
Build the flavour
- Add the ginger & garlic paste, lemongrass puree and chilli paste (for those who'd like the heat) to the pork pan. Cook for 1 min more
- Stir in the rice and a splash of water, breaking the rice up with a spoon. Add the tamari, honey and the juice from half the lime. Mix to combine
Fry the egg
- Push the fried rice to one side of the pan, then crack in the egg. Break up the yolk with a wooden spoon, then leave to cook for 1-2 mins, until firm
- Once cooked, break up the egg and mix into the rice. Season with salt and pepper
Plate up
- Share the pork nasi goreng between bowls. Garnish with the remaining lime, cut into wedges
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