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Korean-style rice bowl recipe
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This Korean-inspired rice bowl is brimming with brightly coloured veg and chilli stir-fried pork. The fried egg is a must, as the runny yolk acts as a sauce that coats the rice and combines the flavours of the dish. If you don’t have pork mince, you can use any lean mince. See method
Ingredients
- 300g long grain rice
- 2 tbsp vegetable oil
- 500g pack lean pork mince
- 1 x 320g pack pepper stir-fry mix
- 1-2 tbsp chilli sauce, plus extra to drizzle
- 4 eggs
White rice can always be swapped for brown (check cooking instructions for timings)
Each serving contains
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Energy
2530kj
600kcal
30%
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Fat
20g
28%
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Saturates
5g
25%
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Sugars
5g
5%
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Salt
1.4g
23%
of the reference intake
Carbohydrate 69.6g
Protein 40.1g
Fibre 2.9g
Method
- Cook the rice according to the pack instructions. Meanwhile, in a large wok set over a medium-high heat, heat 1 tbsp oil and stir-fry the mince for 5-7 mins, until golden and starting to crisp up.
- Add the pepper mix to the wok along with a splash of water. Cook for another 5-7 mins, until the vegetables are tender and the pork is cooked through. Stir in the chilli sauce and season.
- In a large frying pan, heat the remaining 1 tbsp oil and fry the eggs. Divide the cooked rice between 4 serving bowls. Top with the mince mixture and a fried egg. Drizzle with a little more chilli sauce, if you like.
See more Pork recipes
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