- Freezable
- Dairy-free
- High-protein
- Nausea-friendly
Ingredients
Serves: 4
- 80g uncooked brown rice
- 1 cucumber
- 2 tbsp white vinegar
- 400g pork mince
- 4 spring onions, sliced
- 1 tbsp fresh ginger, minced
- 2 garlic cloves, finely diced or minced
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp mirin
- 200g mangetout
- 2 carrots
- 2 handfuls bean sprouts
- 1 tbsp sesame seeds
Method
Step 1
Prepare the rice as per package instructions.
Step 2
Slice the cucumber into ribbons with a peeler or mandolin and toss in a bowl with the vinegar. Set aside.
Step 3
Heat the sesame oil in a wok or frying pan, over medium heat.
Step 4
Fry the garlic, ginger and whites of the spring onions for 2mins.
Step 5
Add the pork mince and cook for another 5mins, or until cooked through, breaking up with a wooden spoon as you go.
Step 6
Pour in the soy sauce, oyster sauce and mirin. Continue cooking the pork for 5mins, until crispy.
Step 7
Add the mangetout to the pan and cook for 3mins, until slightly tender.
Step 8
Meanwhile, slice or julienne the carrots.
Step 9
Serve the rice in bowls topped with the pork, cucumber ribbons, carrot, bean sprouts and sesame seeds.
