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
- 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.