This one is a spicy midweek treat!

Serves 2

• 1 tbsp Gochujang
• 20ml Soy Sauce
• 20ml Rice Wine Vinegar
• 20ml Golden Syrup
• 200g Leftover cooked rice
• 1 Pork Loin steak (optional)
• 2 Spring Onions
• 2 Eggs

Cut the pork loin steak into small chunks, slice the spring onions and stir fry in a wok with a little oil. While the pork cooks, mix together the gochujang, soy, vinegar and golden syrup together. Once the pork is browned add the rice and stir fry for 2-3 minutes.

Add the sauce mix and give it all a good stir to make sure the rice is nicely coated and the sauce has reduced a little. Leave it all to one side in the wok and fry the eggs in another pan.  Finally serve with the eggs on top of the rice.

PG