Ginger-Lemongrass Pork & Garlic Rice Bowl
with Fried Egg & Pea Pod Slaw
- Gluten
- Molluscs
- Wheat
- Milk
- Soy
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
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!
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!
Customer reviews
Review summary
Updated on July 2026- Flavour: The ginger-lemongrass pork was widely praised for its bold, punchy flavour, though a few found the overall dish a little mild.
- Ease of prep: Most found it quick and easy to pull together; one reviewer suggested mixing the paste and sauces directly in the frying pan to save on washing up.
- Suggestions: Several reviewers preferred tossing the slaw through the pork at the end rather than serving it on the side, and some found cooking the cabbage and pea pods added to the dish. One reviewer noted that one cup of water was not enough to cook the rice, recommending one and a half cups to three-quarters of a cup of rice.
- Portions: A few felt the pork could be a little more generous, with slightly less cabbage and rice to balance the bowl.
- Leftovers: At least one reviewer found the dish satisfying enough to sustain them well beyond dinner.
