Korean-style rice bowl recipe
This Korean-inspired rice bowl is brimming with brightly coloured veg and chilli stir-fried pork. The fried egg is a must, as the runny yolk acts as a sauce that coats the rice and combines the flavours of the dish. If you don’t have pork mince, you can use any lean mince.
See method- Serves 4
- 25 mins to cook
- 600 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 300g long grain rice
- 2 tbsp vegetable oil
- 500g pack lean pork mince
- 1 x 320g pack pepper stir-fry mix
- 1-2 tbsp chilli sauce, plus extra to drizzle
- 4 eggs
Each serving contains
- Energy
- 2530kJ 600.0kcal
- Fat
- 20g
- Saturates
- 5g
- Salt
- 1.4g
- Sugars
- 5g
of the Reference intake
Carbohydrate 69.6gProtein 40.1gFibre 2.9g
Method
- Cook the rice according to the pack instructions. Meanwhile, in a large wok set over a medium-high heat, heat 1 tbsp oil and stir-fry the mince for 5-7 mins, until golden and starting to crisp up.
- Add the pepper mix to the wok along with a splash of water. Cook for another 5-7 mins, until the vegetables are tender and the pork is cooked through. Stir in the chilli sauce and season.
- In a large frying pan, heat the remaining 1 tbsp oil and fry the eggs. Divide the cooked rice between 4 serving bowls. Top with the mince mixture and a fried egg. Drizzle with a little more chilli sauce, if you like.
- See more Pork recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
