WHAT YOU'LL NEED
- 8 lean pork cutlets (1.2 kg), visible fat trimmed
- 1 tablespoon sweet chilli sauce
- 1 tablespoon salt-reduced soy sauce
- 1 pack, Continental Rice Oriental Fried Rice - Value Pack
- 1 2/3 cups (415mL) hot water
- 2 teaspoons Flora Salt Reduced Spread
- cooking oil spray
- 2 bunches broccolini
- 1 teaspoon sesame seeds, optional
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
741kcal
Energy (kJ)
3095kJ
Protein (g)
43.9g
Carbohydrate incl. fibre (g)
42.4g
Carbohydrate excl. fibre (g)
39.8g
Sugar (g)
5.0g
Fibre (g)
2.6g
Fat (g)
43.4g
Saturated fat (g)
14.7g
Unsaturated fat (g)
24.4g
Monounsaturated fat (g)
18.2g
Polyunsaturated fat (g)
4.5g
Trans fat (g)
0.0g
Cholesterol (mg)
160mg
Sodium (mg)
719mg
Salt (g)
1.80g
Vitamin A (IU)
244IU
Vitamin C (mg)
34.2mg
Calcium (mg)
62mg
Iron (mg)
2.83mg
Total
2962kcal
12380kJ
175.4g
169.5g
159.2g
20.2g
10.3g
173.4g
58.8g
97.7g
72.8g
18.0g
0.1g
642mg
2874mg
7.19g
975IU
136.9mg
249mg
11.32mg
Let's Get Cooking
- 1 Marinate the pork cutlets in combined sweet chilli sauce and soy sauce for 30 minutes
- 2 Prepare the Oriental Rice following packet instructions using the water and spread
- 3 Meanwhile, preheat a non-stick fry pan to moderately hot
- 4 Lightly spray pan with oil and cook the pork cutlets 3-4 minutes each side until slightly caramelised and cooked through, remove from pan and allow to rest 2-3 minutes
- 5 Blanch the broccolini in boiling water, drain and keep warm
- 6 Serve Oriental Rice topped with pork cutlets and broccolini.
- 7 Sprinkle over the sesame seeds.