Pork Schnitzel & Garlic Rice Bowl

Name: Pork Schnitzel & Garlic Rice Bowl with Saucy Asian Veg
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Asian Greens; 1 packet Panko Breadcrumbs; 1 Carrot; 280 g Pork Schnitzel; 2 Garlic; 1 packet Green Beans; 1 packet Jasmine Rice; 1 packet Oyster Sauce; 1 drizzle olive oil; 20 g butter; 1 cup water; ¼ tsp salt; 2 tbs flour; 1 tsp salt (for the crumb); 1 piece egg

with Saucy Asian Veg

Recipe Development TeamUpdated on October 23, 2026

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Calories

:

665 kcal

Protein

:

43.2g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Kid Friendly

Allergens:

Wheat
Gluten
Molluscs
Milk
Eggs
Gluten
Soy
May contain traces of allergens
Wheat

Golden, super-crispy pork schnitzel gets a vibrant twist when served over a fragrant garlic rice bowl with saucy Asian veg. Drenched in a glossy, savoury glaze, the tender-crisp greens cut through that satisfying crunch for a quick weeknight dinner that hits all the right notes.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Asian Greens

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten May be present: Gluten, Soy)

1

Carrot

280 g

Pork Schnitzel

2

Garlic

1 packet

Green Beans

1 packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat)

1 packet

Oyster Sauce

(Contains: Gluten, Molluscs, Wheat)

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

1 cup

water

¼ tsp

salt

2 tbs

flour

(Contains: Gluten May be present: Wheat)

1 tsp

salt (for the crumb)

1 piece

egg

(Contains: Eggs)

Nutritional Values

Energy (kJ)2780 kJ

Calories665 kcal

Fat14.6 g

of which saturates6.1 g

Carbohydrate99.5 g

of which sugars9.7 g

Dietary Fibre23.2 g

Protein43.2 g

Sodium2190 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and salt (for the rice), 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!

2

While the rice is cooking, thinly slice the carrot into half-moons. Trim and halve the green beans. Roughly chop the Asian greens.

3

• In a shallow bowl, combine the plain flour and salt (for the crumb), then season with pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place panko breadcrumbs.
• Dip pork schnitzel first into the plain flour, followed by the egg and finally into the panko breadcrumbs. Transfer to a plate.

4

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook pork in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!

5

Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Cook the green beans and carrot, stirring, until tender, 4-5 minutes. Add the Asian greens and oyster sauce and cook, stirring, until wilted, 2 minutes. Season with pepper.