Rice with pork and vegetables

Rice with pork and vegetables

Ingredients

• Long grain rice 300 g
• Salt 1.5 teaspoons
• Onions100 g
• Pork neck400 g
• Garlic 3 cloves
• Carrots100 g
• Fresh ginger50 g
• Sweet pepper 1 piece
• Green peas100 g

Directions

1. Immediately put to cook the rice in salted water. When it's ready, put it in a colander.
2. Cut the pork into 2–3 cm cubes.
3. Fry the meat in a frying pan until a brown crust forms. Transfer to a plate.
4. On the fat left over from frying the pork, lightly fry the finely chopped onion and chopped garlic, then add the peeled and finely grated ginger root.
5. Add carrots and bell peppers, cut into small cubes, and green peas. Cook everything together, stirring occasionally, for 10-15 minutes.
6. When the vegetables are tender, return the meat to the pan and add the rice. Season with salt, stir and cook for 5-7 minutes.