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.
Speedy Free-range Chilli Pork Nasi Goreng
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.
Ready in 20
High protein
5 plants
Serving size
Ingredients
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 carrot
- 160g mangetout
- 1 egg (Eggs)
- 1 pepper
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 25g honey
- 1 unwaxed lime
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 300g free-range pork mince
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
Nutritional Information
Calories: 689
Protein: 42g
Carbs: 55g
Fat: 33g
Ingredients
- 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)
- 160g mangetout (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 673
Protein: 41g
Carbs: 55g
Fat: 32g
Speedy Free-range Chilli Pork Nasi Goreng
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.
Getting hungry?
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, a grater, a peeler & a measuring jug
Prep the veg
- Coarsely grate the carrot (peel optional). Finely dice the pepper. Halve the lime
Time to fry
- Heat the large frying pan or wok with 1 tsp oil on high heat. Once hot, add the pork and season with salt and pepper. Cook for 3-4 mins, breaking it up with a wooden spoon, until starting to brown
- Reduce the heat to medium-high and add the pepper, carrot and mangetout. 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 to the pork pan. Cook for 1 min more
- Stir in the rice and 50ml water (25ml for 1 person), breaking the rice up with a spoon. Add the tamari, honey and the juice from half the lime. Mix to combine
Crack 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
Serve up
- Share the pork nasi goreng between bowls. Garnish with the remaining lime, cut into wedges
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