Crispy pork rice bowl
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Crispy pork rice bowl
The lean pork mince crisps up beautifully in this super quick and easy stir-fry
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
555Kcal
Fat
20gr
Saturates
6gr
Carbs
58gr
Sugars
11gr
Fibre
3gr
Protein
33gr
Salt
2.5gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 tbsp sesame oil
- 200g sugar snaps
- 5 spring onions, trimmed and sliced
- 2 garlic cloves, sliced
- 3cm root ginger, grated
- 250g lean pork mince
- 2 tbsp soy sauce* or tamari
- 1 tsp clear honey
- 1 tsp cornflour
- 1 x 250g pack pre-cooked rice
Step by step
- Heat half the oil in a frying pan and fry the sugar snaps for 2-3 minutes, or until tender. Remove from the pan and set aside.
- Heat the remaining oil in the pan. Reserve the green parts of the spring onion, then add the white parts to the pan along with the garlic and ginger. Fry for 2-3 minutes until soft. Add the pork mince and stir-fry for 3 minutes, until the pork is no longer pink. Flatten the mince down on the base of the pan and increase the temperature to high. Let it cook for 2 minutes without disturbing it so the underside starts to crisp up.
- Whisk the soy, honey and cornflour together with 1 tablespoon of cold water then add this mixture to the pan. Stir to coat, then toss the sugar snaps back in to warm through.
-
Meanwhile, heat the rice according to pack instructions. Serve the rice in bowls topped with the crispy pork and sugar snaps. Garnish with the reserved spring onions.
*Use tamari (not soy sauce) for gluten-free.
