[an error occurred while processing this directive] Asian Pork & Rice Pie - Steven and Chris
Asian Pork & Rice Pie

Asian Pork & Rice Pie


All the elements of an Asian pork stir-fry and more!

By Voula Halliday

Asian pork and rice pie.

Serves 6 to 8

1 cup (250 mL) long-grain rice, preferably brown, or 1 cup (250 mL) Cavena naked oats
1 tbsp (15 mL) vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
6 shiitake or cremini mushrooms, stems removed and sliced
2 tsp (10 mL) fresh ginger, finely chopped
1 large carrot, peeled and grated
2 cups (500 mL) spinach, coarsely chopped
3 green onions, finely sliced
1/4 cup (50 mL) low-sodium soy sauce
3 tbsp (45 mL) sesame seeds (optional)
1 cup (250 mL) prepared pulled pork (optional)
4 large eggs

  1. Cook rice or naked oats according to package instructions. Place in a large bowl and set aside to cool to room temperature.
  2. Set a large frying pan over medium-high heat. Coat with oil, then add onion, garlic, mushrooms and ginger. Cook until onions and mushrooms soften, about 3 to 5 minutes.
  3. Stir shredded carrot and spinach into pan with prepared mushrooms and cook just until carrot and spinach go limp. Remove from heat.
  4. Add green onions and spinach mixture to bowl with rice. Stir in soy sauce, sesame seeds and pulled pork. In a small bowl, lightly beat eggs; add to rice mixture and stir just until evenly combined.
  5. Lightly coat an 8-in. (20-cm) pie plate with oil. Scoop rice mixture into prepared pan and smooth top using the back of a spoon. This dish can be prepared the night before and refrigerated, covered, until ready to bake the next day.
  6. Preheat oven to 375 F (190 C). Cover pie with foil and bake for 30 to 40 minutes or until mixture is set and crisp around the edges. Let stand for 10 minutes before serving. Serve warm, sliced into wedges. Nice with steamed broccoli, soup or salad or even for brunch alongside scrambled or fried eggs.


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