Thai Style Pork Rice Bowl
with Green Beans
This Thai Style Pork Rice Bowl is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Basmati Rice
1
Echalion Shallot
2
Garlic Clove
½
Red Chilli
150
Green Beans
240
British Pork Mince
50
Ketjap Manis
(Contains Soya)
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
300
Water for the Rice
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Halve the red chilli lengthways, deseed and finely chop.
Trim the green beans and chop into thirds.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the green beans and stir-fry until tender, about 5-6 mins. TIP: Add a splash of water and cover to steam if needed.
When cooked, transfer to a plate. Keep the pan on high heat.
Add the pork mince to the pan and stir-fry until browned, 5-6 mins.
Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
Add the shallot, garlic and as much chilli as you'd like (add less if you'd prefer things milder). Cook until the veg has softened, another 2-3 mins.
Return the green beans to the pan.
Add the ketjap manis and soy sauce, then stir everything together until piping hot.
Remove the pan from the heat. Add a splash of water if it's a little dry.
Fluff up the rice with a fork and share between your bowls.
Top with the stir-fry and finish with any remaining chilli for those who'd like some more heat.
Enjoy!
