Directions:
- Place satay sauce into a shallow ceramic dish. Add pork. Turn to coat. Cover. Refrigerate for at least 2 hours, or overnight if time permits.
- Preheat oven to 200°C Heat oil in a deep frying pan over medium heat. Add rice and turmeric. Stir until well coated in oil. Add stock. Bring to the boil. Pour mixture into a 6-cup capacity ovenproof dish. Cover. Place onto lowest shelf of oven. Cook for 20 minutes.
- Meanwhile, wipe frying pan clean. Heat over high heat until hot. Add pork. Cook for 1 minute each side. Transfer to a baking tray. Place into oven above rice. Bake both for a further 10 to 15 minutes or until rice is tender and pork is just cooked through.
- Stir shallots and parsley through rice mixture. Spoon onto serving plates. Top with pork and eggs. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 292.7 Kcal (1225 kJ) | ||
| Calories from fat | 143.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.91g | 24% | |
|---|---|---|---|
| Cholesterol | 145.91mg | 49% | |
| Sodium | 911.03mg | 38% | |
| Potassium | 369.02mg | 8% | |
| Total Carbs | 23.95g | 8% | |
| Sugars | 11.67g | 47% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 11.39g | 23% | |
| Vitamin C | 11.8mg | 20% | |
| Iron | 1.4mg | 8% | |
| Calcium | 43.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 98.23 Kcal (411 kJ) | ||
| Calories from fat | 48.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.34g | 24% | |
|---|---|---|---|
| Cholesterol | 48.97mg | 49% | |
| Sodium | 305.75mg | 38% | |
| Potassium | 123.85mg | 8% | |
| Total Carbs | 8.04g | 8% | |
| Sugars | 3.92g | 47% | |
| Dietary Fiber | 0.33g | 4% | |
| Protein | 3.82g | 23% | |
| Vitamin C | 4mg | 20% | |
| Iron | 0.5mg | 8% | |
| Calcium | 14.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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