Ginger-Lemongrass Pork & Garlic Rice Bowl
with Fried Egg & Pea Pod Slaw
In this Asian-inspired dish, the zingy, oyster sauce-laced pork mince packs a punch of flavour, and fresh, crunchy vegetables dance on the palate with every mouthful. Bring it all together with a fried egg and fragrant garlic rice for an all-round delight!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Crispy Shallots
2
Garlic
1 packet
Ginger Lemongrass Paste
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Pea Pods
250 g
Pork Mince
1
Red Apple
1 packet
Shredded Cabbage Mix
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water
1 drizzle
white wine vinegar
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
1 tsp
brown sugar
2 piece
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• In a medium saucepan, melt the butter with a dash of olive oil over medium heat. • Cook half the garlic paste until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt. Bring to the boil, then reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
- Meanwhile, trim pea pods, thinly slice lengthways.
- Thinly slice red apple (see ingredients) into wedges.
• In a large bowl, combine a drizzle of the white wine vinegar and olive oil. • Season, then add shredded cabbage mix and peapods. Toss to combine.
• In a medium bowl, combine pork mince, ginger lemongrass paste and remaining garlic paste. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mixture, breaking up with a spoon, until browned, 3-4 minutes. • Reduce heat to low, then add oyster sauce, the soy sauce, the brown sugar, a splash of water and a pinch of pepper. Toss until well coated, 1 minute. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with another drizzle of oil (if needed). Crack the eggs into the pan. Cook until whites are firm and yolks are cooked to your liking, 4-5 minutes.
• Divide garlic rice between bowls. Top with apple slaw, ginger-lemongrass pork and fried egg. • Garnish with crispy shallots to serve. Enjoy!
