Pork with Garlic Rice
Servings: 4 servings
Calories: 803kcal
This family-friendly Pork with Garlic Rice recipe is perfect to throw together on busy weeknights. Day-old rice is repurposed into delicious garlicky fried rice and paired with minced (ground) pork in a sticky, caramelised sauce. A crispy fried egg and crunchy cucumber and tomato are the ideal finishing touches.
Ingredients
Pork
- 1 tbsp olive oil
- 1 tbsp freshly grated garlic
- 1 tbsp freshly grated ginger
- 500 g minced (ground) pork
- 60 ml rice wine vinegar
- 60 ml tamari (or all-purpose soy sauce)
- 55 g firmly packed brown sugar
Rice
- 1 tbsp olive oil
- 1 tsp freshly grated garlic
- 80 g frozen peas
- 75 g frozen corn kernels
- 370 g cooked rice (see note 1)
- 1 spring onion (scallion), sliced
- 1 tbsp tamari, or all-purpose soy sauce
- 1 tbsp sesame oil
To serve
- 4 fried eggs (see note 2)
- 2 cucumbers, cut into chunks
- 2 tomatoes, cut into wedges
- ½ bunch of coriander (cilantro), leaves picked
- 2 tbsp crispy fried shallots
- 2 tbsp chilli oil to serve (optional)
Instructions
Cook the pork
- Cook the garlic and ginger – Heat the oil in a large, heavy-based frying pan over high heat. Add the garlic and ginger and cook, stirring, for 30 seconds.
- Brown the pork – Add the pork and cook for 2–3 minutes until browned.
- Build the flavour and finish cooking the pork – Add the rice wine vinegar, tamari and brown sugar. Stir to coat the pork, then cook for 5 minutes. Do not stir during this time; this will allow the sauce to caramelise.
- Set aside – Remove from the heat and set aside while you prepare the rice.
Make the rice
- Cook the garlic – Heat the olive oil in a frying pan over high heat. Add the garlic and cook for 30 seconds until fragrant.
- Add the veggies – Add the frozen peas and corn and cook until thawed, 1–2 minutes.
- Add the rice – Add the rice and cook for 1 minute until heated through.
- Add the flavourings – Remove from the heat and add the spring onion, tamari and sesame oil. Stir through to coat.
- Serve – Serve the rice piled with pork and a fried egg on top. Serve the cucumber, tomato and coriander on the side. Sprinkle with the crispy fried shallots and chilli oil, if using.
Notes
Note 1 – Day-old rice works beautifully in this recipe. If you are using freshly cooked rice, follow the above recipe but add the rice last to stop it from overcooking.
Note 2 – Cook the perfect fried egg in a frying pan over medium–low heat and place the lid on your pan for the last 2 minutes of cooking. It helps the top cook through!
MAKE AHEAD
Pork with Garlic rice can be refrigerated in an airtight container for up to 2 days. Reheat in the microwave. Not suitable to freeze.LEFTOVERS
Pork with Garlic rice can be refrigerated in an airtight container for up to 2 days. Reheat in the microwave. Not suitable to freeze.Nutrition Facts
Pork with Garlic Rice
Amount per Serving
Calories
803
% Daily Value*
Fat
45
g
69
%
Saturated Fat
11
g
69
%
Polyunsaturated Fat
7
g
Monounsaturated Fat
24
g
Cholesterol
273
mg
91
%
Sodium
1241
mg
54
%
Potassium
1048
mg
30
%
Carbohydrates
57
g
19
%
Fiber
6
g
25
%
Sugar
20
g
22
%
Protein
39
g
78
%
Calcium
152
mg
15
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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