This bountiful bowl has got "new favourite" written all over it! Our exceptionally tasty Sichuan garlic paste is the key ingredient, giving a delicious flavour kick to the pork mince. With tender greens, an aromatic bed of garlic-ginger rice and a fried egg to top things off, it's a winner from start to finish.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
long red chilli
Sichuan garlic paste(ContainsFish, Gluten, Sesame, Soy)
roasted peanuts(ContainsPeanutsMay be present Tree Nuts, Milk, Sesame, Soy)
Finely chop the garlic (or use a garlic press). Finely grate the ginger. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add the garlic and ginger and cook until fragrant, 2 minutes. Add the water and the salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the red onion. Trim the green beans and cut into 2cm pieces. Roughly chop the Asian greens. Thinly slice the long red chilli (if using). Slice the lime (see ingredients list) into wedges.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the onion and green beans and cook, stirring, until softened, 5-6 minutes. Add the Asian greens and a dash of water and stir until wilted, 1 minute. Season with salt and pepper, then transfer to a medium bowl.
Return the pan to a high heat with a drizzle of olive oil. When the oil is hot, add the pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Season with salt and pepper and stir through the Sichuan garlic paste. Return the veggies to the pan and stir to combine and heat through, then transfer to a large bowl and set aside.
Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolks are cooked to your liking, 4-5 minutes.
TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.
Divide the garlic-ginger rice between bowls and top with the Sichuan pork, veggies and fried eggs. Sprinkle with the roasted peanuts and chilli (if using). Serve with the lime wedges.