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

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 3

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories590
Total Fat33g
Saturated Fat7g
Cholesterol20mg
Sodium1930mg
Total Carbohydrate62g
Dietary Fiber5g
Sugars11g
Protein14g