500gramspork mince - or you can use chicken or beef mince
1tablespoonpeeled and grated ginger root
1-2red chillisdeseeded and chopped (optional)
3large kale leaveschopped (around 2 cups)
4large mushroomschopped (around 1 1/4 cups)
1/2cupdry roasted cashews or peanuts - I just pop them raw into a hot oven for 5 minutes or until slightly golden.
Lemon or lime wedges for serving
2cupsbasmati ricecooked as per packet instructions
Butter or ghee
Heat a splash of oil in a large frying pan over medium heat and saute spring onion for a few minutes.
Add pork and break apart with a large spoon. Cook until browned, around 10 minutes.
Add garlic, ginger and chilli. Saute for a couple of minutes.
Add kale, zucchini and mushrooms, tamari and mirin and continue to saute for a few more minutes.
Add cashews and stir to heat through.
While pork and vegetable mix is cooking, remember to cook the rice.
Towards the end of cooking pop butter or ghee into medium fry pan and fry the eggs, leaving the yolk runny if possible so it can ooze out all over the pork and rice.
On a plate or in a bowl serve the rice with pork and vegetable mix with the friedegg on top. Sprinkle with lots of fresh coriander and serve with a lemon or lime wedge.
The beauty of this dish is that it's very forgiving. You can use pork, chicken or beef mince, or any variety of vegetables you like and might have in the fridge, like carrot, capsicum, peas, bean sprouts ...