Pork in Rice

To add extra flavor to this dish, you can try cooking the rice in beef broth instead of water.

Serves: 3Hands-on: 25 minutesTotal: 45 minutesDifficulty: Easy

Serves: 3


  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1½ tsp. cornstarch
  • ¾ lb. ground pork
  • 2 tsp. plus 3 Tbsp. olive oil, divided
  • 2 cloves garlic, peeled and minced
  • 2 thin slices ginger, minced
  • 1 small onion, peeled and chopped
  • 1 Tbsp. paprika
  • 1½ cups cooked white rice
  • 1 cup chopped red bell pepper
  • 1 Tbsp. light soy sauce
  • 1 Tbsp. tomato paste
  • 1 cup chicken broth
  • 1 Tbsp. brown sugar


  • In a large bowl, mix the salt, pepper, and cornstarch in with the ground pork. Let stand for 20 minutes.
  • Heat wok or skillet over medium-high heat until it is nearly smoking. Add 2 teaspoons olive oil. When the oil is hot, add the pork. Stir-fry until there is no trace of pink and the pork is nearly cooked through, about 8–10 minutes. Remove the pork and drain on paper towels.
  • Clean out the wok or skillet and add 2 tablespoons olive oil. When the oil is hot, add the garlic and ginger. Stir-fry for 10 seconds and add the onion. Stir-fry the onion until it begins to soften (about 2 minutes), sprinkling the paprika over the onion.
  • Push the onion mixture to the sides of the wok and add 1 tablespoon oil in the center of the wok. Add the rice and stir-fry, stirring it in the oil for 1 minute until it begins to turn golden brown.
  • Add the bell pepper and stir-fry for 1 minute, mixing with the onion and seasonings. Stir in the soy sauce.
  • In a small bowl, add the tomato paste and chicken broth and stir to combine. Add into the pan and bring to a boil.
  • Stir in the cooked ground pork and brown sugar. Continue stir-frying for 2–3 minutes to mix all the ingredients together, until most of the liquid is absorbed. Serve hot.