Ginger Pork Rice Bowls Recipe

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Jennie Published: February 25, 2021 Modified: June 1, 2021

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.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



For Bowls:

  • 1tbspolive oil
  • ½cupwhite onion,diced
  • 1lbground pork
  • 3garlic cloves,minced
  • 1tbspfresh ginger,(about 1-inch), grated, peeled
  • 1tbspsoy sauce,or tamari
  • 1large carrot,shredded
  • 1medium cucumber,sliced
  • cupfresh parsley
  • cupfresh basil
  • cupfresh mint
  • 1cupjasmine rice,dried, to serve
  • 1lime,sliced, to serve
  • sweet soy sauce,to serve
  • sesame seeds,garnish


  1. Add the dried rice to a medium pot and rinse with cold water until the water runs clear.

  2. Fill the pot until the water covers the rice by about ¼-inch. Place over high heat and bring to a simmer.

  3. Once simmering, stir the rice, cover it, and turn the heat down to very low.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. Sprinkle the bowl with sweet soy sauce and sesame seeds. Enjoy!

Recipe Notes

  • 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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