• Boil the kettle. Half-fill a medium saucepan with the boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat 
until tender, 12 minutes. Drain.
• Meanwhile, trim and roughly chop pea pods. 
• In a small bowl, combine oyster sauce, the water and the brown sugar.

Little cooks: Take charge by combining the sauces!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
Cook pea pods and the egg, tossing, until tender and egg is scrambled, 
2-3 minutes.
• Reduce heat to medium, then add garlic paste, Asian BBQ seasoning and 
cooked rice and cook, tossing until fragrant, 1 minute. 
• Transfer to serving bowls, season with pepper and cover to keep warm.

• Wipe out frying pan and return to high heat with a drizzle of olive oil. 
• Cook pork strips in batches, tossing, until golden, 2-4 minutes. 
• In the last minute of cook time, return all pork to pan and stir in the oyster 
sauce mixture, tossing to coat. 

• Top garlic fried rice with sticky pork strips to serve. Enjoy! 

ELEVATE ME: If you’ve added extra ingredients to this recipe, thinly slice long
chilli. Top fried rice with chilli, sprinkle over crushed peanuts and tear over 
coriander to serve