Chilli and lemongrass pork with fried rice recipe
 This stir fry is super simple and full of flavour, skip the takeaway and try this instead. 2 lemongrass stalks, finely chopped1 red chilli, seeds removed and finely chopped2 garlic cloves, finely chopped1 tbsp Thai fish sauce 350g/12oz pork, cut into bite-sized chunks1 tbsp sunflower oil1 tbsp curry powder100ml/3½fl oz chicken stock1 tbsp caster sugar 2 lemongrass stalks, finely chopped 1 red chilli, seeds removed and finely chopped 2 garlic cloves, finely chopped 1 tbsp Thai fish sauce 350g/12oz pork, cut into bite-sized chunks 1 tbsp sunflower oil 1 tbsp curry powder 100ml/3½fl oz chicken stock 1 tbsp caster sugar 1 tbsp sunflower oil2 garlic cloves, finely grated1 red chilli, seeds removed and finely chopped2½cm/1in fresh root ginger, peeled and finely gratedbunch of spring onions, thinly sliced2 tsp sesame oil2 tbsp soy sauce150g/5½oz frozen peas300g/10½oz cooked basmati rice2 large free-range eggs, beaten 1 tbsp sunflower oil 2 garlic cloves, finely grated 1 red chilli, seeds removed and finely chopped 2½cm/1in fresh root ginger, peeled and finely grated bunch of spring onions, thinly sliced 2 tsp sesame oil 2 tbsp soy sauce 150g/5½oz frozen peas 300g/10½oz cooked basmati rice 2 large free-range eggs, beaten small handful of mint, basil and coriander leaves, torn small handful of mint, basil and coriander leaves, torn Method Combine the lemongrass, chilli, garlic and fish sauce in a bowl and mix. Put the pork in another bowl, add half the lemongrass mix and reserve the rest. Cover and place in the fridge to marinate for at least 20 minutes.Heat the oil in a wok or a large frying pan over a high heat. Add the reserved lemongrass mixture and curry powder and stir-fry for about 1 minute until fragrant.Add the marinated pork and stir-fry for 4–5 minutes until the pieces have a nice colour on all sides. Pour in the chicken stock and stir in the sugar. Simmer for a few minutes until the stock has reduced and you are left with a thick sauce.For the rice, heat the oil in a large frying pan and add the garlic, chilli and ginger. Add the spring onions, and stir through the sesame oil and soy sauce. Add the peas and mix through. Add the rice to the pan and mix with the vegetables.Make a well in the centre and pour in the egg. Allow to set briefly, then working quickly stir the egg and incorporate the rice form the sides until everything is combined. Cook for 2 minutes.Serve the pork with the rice and fresh herbs Combine the lemongrass, chilli, garlic and fish sauce in a bowl and mix. Combine the lemongrass, chilli, garlic and fish sauce in a bowl and mix. Put the pork in another bowl, add half the lemongrass mix and reserve the rest. Cover and place in the fridge to marinate for at least 20 minutes. Put the pork in another bowl, add half the lemongrass mix and reserve the rest. Cover and place in the fridge to marinate for at least 20 minutes. Heat the oil in a wok or a large frying pan over a high heat. Add the reserved lemongrass mixture and curry powder and stir-fry for about 1 minute until fragrant. Heat the oil in a wok or a large frying pan over a high heat. Add the reserved lemongrass mixture and curry powder and stir-fry for about 1 minute until fragrant. Add the marinated pork and stir-fry for 4–5 minutes until the pieces have a nice colour on all sides. Pour in the chicken stock and stir in the sugar. Simmer for a few minutes until the stock has reduced and you are left with a thick sauce. Add the marinated pork and stir-fry for 4–5 minutes until the pieces have a nice colour on all sides. Pour in the chicken stock and stir in the sugar. Simmer for a few minutes until the stock has reduced and you are left with a thick sauce. For the rice, heat the oil in a large frying pan and add the garlic, chilli and ginger. Add the spring onions, and stir through the sesame oil and soy sauce. Add the peas and mix through. Add the rice to the pan and mix with the vegetables. For the rice, heat the oil in a large frying pan and add the garlic, chilli and ginger. Add the spring onions, and stir through the sesame oil and soy sauce. Add the peas and mix through. Add the rice to the pan and mix with the vegetables. Make a well in the centre and pour in the egg. Allow to set briefly, then working quickly stir the egg and incorporate the rice form the sides until everything is combined. Cook for 2 minutes. Make a well in the centre and pour in the egg. Allow to set briefly, then working quickly stir the egg and incorporate the rice form the sides until everything is combined. Cook for 2 minutes. Serve the pork with the rice and fresh herbs Serve the pork with the rice and fresh herbs