Weekday Wonders

Soy & Hoisin Pork Mince Rice Bowl

This Asian style pork mince rice bowl has fresh, tasty flavours and is quick to whip up - making it a perfect week day meal for busy families.

Easy
4
15 mins
10 mins

500g New Zealand pork mince

Pork mince

4 Tbsp soy sauce

2 Tbsp hoisin sauce

1 cm ginger, finely chopped

1 garlic clove, crushed

1 Tbsp canola oil

Rice bowl

2 cups Jasmine rice, cooked and cooled

¼ cup and 4 Tbsp rice wine vinegar (or apple cider vinegar), divided

2 Tbsp black sesame seeds

1 spring onion, finely chopped

2 cups bean sprouts

2 carrots, peeled and julienned

200g green beans

200g cherry tomatoes, halved

Japanese mayonnaise

Thank you to Basil and Lime for this excellent, midweek recipe.

Ingredients

500g New Zealand pork mince

Pork mince

4 Tbsp soy sauce

2 Tbsp hoisin sauce

1 cm ginger, finely chopped

1 garlic clove, crushed

1 Tbsp canola oil

Rice bowl

2 cups Jasmine rice, cooked and cooled

¼ cup and 4 Tbsp rice wine vinegar (or apple cider vinegar), divided

2 Tbsp black sesame seeds

1 spring onion, finely chopped

2 cups bean sprouts

2 carrots, peeled and julienned

200g green beans

200g cherry tomatoes, halved

Japanese mayonnaise

Thank you to Basil and Lime for this excellent, midweek recipe.

Nutrition

No items found.
01
Prepare the mince

Combine the pork mince with the soy sauce, hoisin, ginger, garlic, and canola oil. Set aside.

01
02
Make bean sprouts and carrot topping

Toss the bean sprouts and carrots with 4 Tbsp rice wine vinegar.

02
03
Cook the mince and beans

Heat a frying pan and drizzle with extra canola oil. Cook the pork mince for about 8 mins, or until browned. Mix in half of the spring onion. Remove from the pan.

Quickly stir fry the green beans in the same pan.

03
04

Make the rice bowl

Mix the cooled rice with ¼ cup rice wine vinegar and sesame seeds.

Divide rice into bowls and top with the pork mince, carrots and sprouts, green beans, cherry tomatoes, spring onion, and Japanese mayonnaise.

04
05
05
Learn more about pan frying
Learn more about Pan Fry

Suitable cuts

Related Recipes

view all
Weekday Wonders

Soy & Hoisin Pork Mince Rice Bowl

This Asian style pork mince rice bowl has fresh, tasty flavours and is quick to whip up - making it a perfect week day meal for busy families.

15 mins | 10 mins
Easy
4

500g New Zealand pork mince

Pork mince

4 Tbsp soy sauce

2 Tbsp hoisin sauce

1 cm ginger, finely chopped

1 garlic clove, crushed

1 Tbsp canola oil

Rice bowl

2 cups Jasmine rice, cooked and cooled

¼ cup and 4 Tbsp rice wine vinegar (or apple cider vinegar), divided

2 Tbsp black sesame seeds

1 spring onion, finely chopped

2 cups bean sprouts

2 carrots, peeled and julienned

200g green beans

200g cherry tomatoes, halved

Japanese mayonnaise

Thank you to Basil and Lime for this excellent, midweek recipe.

01
Prepare the mince

Combine the pork mince with the soy sauce, hoisin, ginger, garlic, and canola oil. Set aside.

02
Make bean sprouts and carrot topping

Toss the bean sprouts and carrots with 4 Tbsp rice wine vinegar.

03
Cook the mince and beans

Heat a frying pan and drizzle with extra canola oil. Cook the pork mince for about 8 mins, or until browned. Mix in half of the spring onion. Remove from the pan.

Quickly stir fry the green beans in the same pan.

04

Make the rice bowl

Mix the cooled rice with ¼ cup rice wine vinegar and sesame seeds.

Divide rice into bowls and top with the pork mince, carrots and sprouts, green beans, cherry tomatoes, spring onion, and Japanese mayonnaise.

05