Pork & mushroom kebabs with quick fried rice

• Thai curry paste↗ tsp
• light muscovado sugar↗ tsp
• low-fat natural yogurt
• lean pork fillet g

  cut into cubes

• chestnut mushroom↗300g g
• sunflower oil↗ tbsp
• spring onions↗2

  finely chopped

• fresh root ginger

  finely chopped

• basmati rice↗200g g

  cooked and cooled

• sugar snap pea↗100g g

  shredded

• frozen sweetcorn↗175g g

  (or from a can)

• good pinch paprika
• lemon↗

  or lime wedges, for squeezing over

Step-by-step instructions

1. 1

   Blend the Thai paste, sugar and half the yogurt in a large bowl. Add the pork and mushrooms. Mix well, then thread onto 8 skewers.

2. 2

   Cook the kebabs under a hot grill for 6-8 mins, turning once. Meanwhile, heat the oil in a non-stick pan or wok, add the spring onions and ginger, then briefly fry. Add the rice, peas, sweetcorn and paprika, then stir-fry for 2-3 mins. Serve with the kebabs, the rest of the yogurt and lemon or lime wedges.