This ginger pork rice bowl is a quick Asian-inspired dinner.
It uses simple ingredients, but the flavors are way better than the sum of its parts.
The bowl is also a fun and accessible kid meal!
Nick Evans
I used about an inch of fresh ginger, which equals about a tablespoon of freshly grated ginger.
What Goes Into a Rice Bowl?
You could put almost any veggie in this bowl to accompany the pork and rice.
Nick Evans
Its just what it sounds likeregular soy sauce thats been sweetened and thickened a bit.
That’ll get you close.
Of course, if you’re eating gluten-free,swap traditional soy sauce for a wheat-free option like tamari.
Nick Evans
Choose Your Rice
Almost any long-grain white rice will work great for these bowls.
Its my go-to for dishes like this even though it is slightly more expensive than bulk white rice.
The Best Ground Pork To Use
I wouldnt get too fancy with the pork for this recipe.
Nick Evans
Making Ahead and Storing
Feel free to make the pork in advance along with the rice.
Leftovers keep great for five days or so in the fridge.
Its a nice mash-up of Asian and Mediterranean flavors and works really well.
Nick Evans
Dont forget the yogurt and sriracha!
But, my two-year-old is always the tougher judge anyway and she was surprisingly into this dish.
She started by shoving rice in her mouth by the handful.
Nick Evans
This is her normal move with rice.
Its almost like she is worried someone else will eat it if she doesnt eat it all RIGHT AWAY.
Then she moved on to the cucumbers and housed all those.
Nick Evans
She was very skeptical of the pork until I bribed her with one jelly bean.
Nobody is perfect, people.
Once she tried it, she had a few more bites and proclaimed, I do like that meat!
Nick Evans
And for once, we agreed on a thing!
Rice, Rice, and More Rice: 5 Ways to Love Rice in Bowls!
Ginger Pork Rice Bowls
Eating gluten- and/or dairy-free?
Use a wheat-free soy sauce (like tamari) and skip the Dad Add.
Fill the pot until water covers the rice by about 1/4 inch.
Place over high heat and bring to a simmer.
Once simmering, stir the rice, cover it, and turn heat down to very low.
Simmer rice slowly for 8 to 10 minutes, then test rice.
If its cooked through (i.e.
In a large skillet over medium-high heat, add the olive oil and diced onions.
Cook until the onions turn translucent, 3 to 4 minutes.
When the pork is almost done cooking, add garlic, ginger, and soy sauce.
Stir, and cook for another minute or two to combine flavors.
Add 1/2 to 3/4 cup of cooked jasmine rice to a wide bowl.
Top with 1/2 cup of the pork mixture, sliced cucumbers, shredded carrots, and the herb mix.
Sprinkle the bowl with sweet soy sauce and sesame seeds.
Leftovers keep well for up to 5 days.
Reheat the pork and rice in the microwave in 30 second bursts until warm.
Soften the pita by putting it in a microwave on high for 15 seconds.
Cut it in half and split open each half.
Add a tablespoon of yogurt to each half and stuff in some green lettuce.
I also like to add a drizzle of sriracha!
