How To Make Ginger Pork Rice Bowls
Have a filling meal with these hearty pork rice bowls, made with tender pork sautéed with ginger, crisp veggies, and served over fluffy rice.
Add the dried rice to a medium pot and rinse with cold water until the water runs clear.
Fill the pot until the water covers the rice by about ¼-inch. Place over high heat and bring to a simmer.
Once simmering, stir the rice, cover it, and turn the heat down to very low.
Simmer rice slowly for 8 to 10 minutes, then test the rice. If it’s cooked through and not crunchy, drain off any extra water, remove from heat, cover, and steam for 5 minutes. Fluff with a fork.
In a large skillet over medium-high heat, add the olive oil and diced onions. Cook for 3 to 4 minutes until the onions turn translucent.
Add the ground pork and break up with a spatula continuously while cooking for 7 to 8 minutes, until the pork is crumbly, browned, and cooked through.
When the pork is almost done cooking, add the garlic, ginger, and soy sauce. Stir, and cook for 1 to 2 minutes more to combine the flavors.
Add ½ to ¾ cup of cooked jasmine rice to a wide bowl. Top with ½ cup of the pork mixture, sliced cucumbers, shredded carrots, and the herb mix.
Sprinkle the bowl with sweet soy sauce and sesame seeds. Enjoy!
- Eating gluten- and/or dairy-free? Use a wheat-free soy sauce (like tamari).
- Leftovers keep well for up to 5 days. Reheat the pork and rice in the microwave in 30-second bursts until warm.
- Calories: 538.57kcal
- Fat: 28.03g
- Saturated Fat: 9.54g
- Monounsaturated Fat: 13.30g
- Polyunsaturated Fat: 2.72g
- Carbohydrates: 46.73g
- Fiber: 3.04g
- Sugar: 3.15g
- Protein: 24.29g
- Cholesterol: 81.65mg
- Sodium: 306.10mg
- Calcium: 85.72mg
- Potassium: 671.81mg
- Iron: 4.76mg
- Vitamin A: 197.66µg
- Vitamin C: 18.69mg
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