HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoisin Pork & Mushroom Rice Bowl
Hoisin Pork & Mushroom Rice Bowl

Hoisin Pork & Mushroom Rice Bowl

with Sesame Aioli

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This dish is an irresistible combination of bright Asian greens, tasty pork and garlicky rice, with the feelgood factor of cooking a healthy meal from scratch. The best part is the sesame aioli to make it super special and satisfying.


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.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

4 clove


1 packet

jasmine rice

1 unit


1 bunch

Asian greens

1 bag


1 unit

long red chilli

1 sachet

hoisin sauce

(ContainsSesame, Soy)

½ tub

sesame oil blend


1 packet

garlic aioli


1 punnet

sliced mushrooms

1 packet

pork mince

Not included in your delivery

olive oil

20 g



1.25 cup

water (for the rice)

¼ tsp


1.5 tbs

soy sauce

(ContainsSoy, Gluten)

1 tbs

rice wine vinegar (or white wine vinegar)

2 tsp

water (for the mayo)

1 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3580 kJ
Fat40.1 g
of which saturates10.8 g
Carbohydrate83.7 g
of which sugars19.8 g
Dietary Fibre0 g
Protein36.9 g
Cholesterol0 mg
Sodium1810 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!


Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Roughly chop the coriander. Thinly slice the long red chilli (if using).


In a small bowl, combine the hoisin sauce, soy sauce, rice wine vinegar, water (for the sauce) and 1/2 the sesame oil blend (see ingredients list). In a second small bowl, combine the garlic aioli, water (for the mayo) and the remaining sesame oil blend.


Heat a large frying pan over a high heat with a drizzle of olive oil. Add the sliced mushrooms and carrot and cook until well browned, 5-6 minutes. Reduce the heat to medium-high and add the Asian greens and cook until wilted, 1-2 minutes. Transfer to a medium bowl and set aside.


Return the frying pan to a medium-high heat and add a drizzle of olive oil. Add the pork mince and remaining garlic and cook, breaking up the pork with a spoon, until browned, 4-5 minutes. Add the hoisin mixture and cook until thickened, 1-2 minutes. Stir through the cooked veggies.


Divide the garlic rice between bowls. Top with the hoisin pork and mushroom mixture. Garnish with the coriander and chilli (if using). Drizzle with the sesame aioli.