What will i need?

  • 7/8 cup (200g) basmati rice
  • 10 oz. (300g) pork loin
  • 2 garlic cloves
  • 4 spring onions
  • 1 tbsp. coconut oil
  • 3 tbsp. ginger syrup
  • 1 lime, juiced
  • 1 1/3 cup (200g) sugar snaps
  • 1 ¼ cup (250g) cherry tomatoes
  • 1 ¼ cup (250g) pineapple,  fresh


per serving:

  • 446 kcal
  • 16g Fats
  • 52g Carbs
  • 22g Protein


  • Cook the rice according to instructions on the packaging.
  • In the meantime, cut the pork into slices. Finely chop the garlic and slice the spring onions diagonally.
  • Heat the oil in a wok on high heat, add the pork tenderloin, garlic, ginger syrup, lime juice and season with salt. Stir-fry 2 min, then lower the heat and add in the sugar snaps. Stir-fry for another 4 minutes on low heat.
  • Next, add in tomatoes and pineapple and stir-fry for another 4 minutes, then take off the heat. Toss in the spring onions and mix.
  • Once rice is cooked divide everything onto 4 plates and serve.


– this dish is also very tasty with chicken breast or chicken thighs

Severs 4

Prep: 10 mins

Cook: 15 mins