Ginger Pork Rice Bowls

Ginger Pork Rice Bowls

from simplyrecipes.com
Dinner
35 min
6 servings
345 kcal / serving

You can't go wrong with savory, garlicky pork mixed with rice and loads of crunchy veggies.

Ingredients

  • 1 tablespoonolive oil
  • ½ cupdiced white onion
  • 1 poundground pork
  • 3 clovesgarlic, minced
  • 1 tablespoongrated fresh ginger (about 1 inch, peeled)
  • 1 tablespoonsoy sauce (use tamari to keep the recipe gluten-free)
  • 1 largecarrot, shredded
  • 1 mediumcucumber, sliced
  • ⅓ cupfresh parsley
  • ⅓ cupfresh basil
  • ⅓ cupfresh mint
  • 1 cupdried jasmine rice, to serve
  • 1lime, sliced, to serve
  • sweet soy sauce , to serve
  • sesame seeds, garnish
  • 1pita round
  • 2 tablespoonsgreek yogurt
  • green leaf lettuce
  • ⅓ cupleftover ginger pork
  • shredded carrot
  • sliced cucumber
  • sriracha, optional

Directions

  1. 1

    Cook the rice: Add dried rice to a medium pot and rinse with cold water until the water runs clear. Fill the pot until water covers the rice by about 1/4 inch. Place over high heat and bring to a simmer. Once simmering, stir the rice, cover it, and turn heat down to very low. Simmer rice slowly for 8 to 10 minutes, then test rice. If it’s cooked through (i.e. not crunchy), drain off any extra water, remove from heat, cover and steam for five minutes, then fluff with a fork.

  2. 2

    Cook the pork: In a large skillet over medium-high heat, add the olive oil and diced onions. Cook until the onions turn translucent, 3 to 4 minutes. Add ground pork and break up with a spatula continuously while cooking until the pork is crumbly, browned, and cooked through, 7 to 8 minutes. When the pork is almost done cooking, add garlic, ginger, and soy sauce. Stir, and cook for another minute or two to combine flavors.

  3. 3

    Assemble the rice bowls: Add 1/2 to 3/4 cup of cooked jasmine rice to a wide bowl. Top with 1/2 cup of the pork mixture, sliced cucumbers, shredded carrots, and the herb mix. Sprinkle the bowl with sweet soy sauce and sesame seeds. Leftovers keep well for up to 5 days. Reheat the pork and rice in the microwave in 30 second bursts until warm.