US
Pork Rice Bowls
Prep and cooking time: 30mins
Complex carb portions, per serving: 1
Freezable
Ingredients
Serves: 4
80g uncooked brown rice
1 cucumber
2 tbsp white vinegar
2 carrots
1 tbsp sesame oil
2 garlic cloves, finely diced or minced
1 tbsp fresh ginger, minced
4 spring onions, finely sliced
400g pork mince
2 tbsp soy sauce
1 tbsp oyster or mushroom sauce
1 tbsp mirin (optional)
200g mangetout
2 handfuls bean sprouts
1 tbsp sesame seeds
Method
Prepare the rice as per packet instructions.
Slice the cucumber into ribbons with a peeler or mandolin and toss in a bowl with the vinegar. Set aside.
Slice or julienne the carrots and set aside.
Heat the sesame oil in a wok or frying pan, over medium heat.
Fry the garlic, ginger, and spring onions for 2mins.
Add the pork mince and cook for another 5mins, or until cooked through, breaking up with a wooden spoon as you go.
Pour in the soy sauce, oyster sauce, and mirin (if using). Continue cooking the pork for 5mins, until crispy.
Add the mangetout to the pan and cook for 3mins, until slightly tender.
Serve the rice in bowls topped with the pork, cucumber, carrot, mangetout, bean sprouts, and sesame seeds.