Ginger Pork Rice Bowls

Eating gluten- and/or dairy-free? Use a wheat-free soy sauce (like tamari) and skip the Dad Add.

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: 4-6 servings

Ingredients

For the bowls:

  • 1 tablespoon olive oil
  • 1/2 cup diced white onion
  • 1 pound ground pork
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger (about 1 inch, peeled)
  • 1 tablespoon soy sauce (use tamari to keep the recipe gluten-free)
  • 1 large carrot, shredded
  • 1 medium cucumber, sliced
  • 1/3 cup fresh parsley
  • 1/3 cup fresh basil
  • 1/3 cup fresh mint
  • 1 cup dried jasmine rice, to serve
  • 1 lime, sliced, to serve
  • Sweet soy sauce, to serve
  • Sesame seeds, garnish

For the DAD ADD: Pita Sandwich

  • 1 pita round
  • 2 tablespoons Greek yogurt
  • Green leaf lettuce
  • 1/3 cup leftover ginger pork
  • Shredded carrot
  • Sliced cucumber
  • Sriracha, optional

Method

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 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.

Easy Rice Bowl Recipe with Pork - raw pork and onions cooking in pan

Ginger Pork Rice Bowls - browning pork in pan

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.

For the Dad Add: Pork Pita Sandwiches

Soften the pita by putting it in a microwave on high for 15 seconds. Cut it in half and split open each half. Add a tablespoon of yogurt to each half and stuff in some green lettuce. Add 1/4 cup of reheated pork to the pita and also add any leftover cucumber, carrot, or other veggies you have. I also like to add a drizzle of sriracha!

Ginger Pork Rice Bowls - pita filled with ingredients