The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
3
Garlic
1 sachet
Crispy Shallots
250 g
Pork Mince
1 packet
Baby Spinach Leaves
1 packet
Light Sour Cream
(Contains: Milk;)
1
Capsicum
1 tin
Pineapple Slices
1
Lime
1 packet
Teriyaki Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
Finely chop garlic. 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 basmati rice, water and a generous pinch of salt, stir, then bring to boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While rice is cooking, drain pineapple slices and roughly chop. Zest lime (see ingredients) to get a pinch, then slice into wedges. Thinly slice capsicum. In a small bowl, combine pineapple, lime zest and a good squeeze of lime juice. Toss to combine and season to taste.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the capsicum and cook, tossing, until softened and lightly charred, 5-6 minutes. Set aside in a bowl.
Return frying pan to a high heat with a drizzle of olive oil. Add pork mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Add remaining garlic and cook until fragrant, 1 minute. Remove pan from heat and stir through teriyaki sauce, baby spinach leaves and capsicum until combined and heated through. Season to taste. Divide teriyaki pork between bowls and top with
Divide the garlic rice between bowls. Top with the teriyaki pork and veggies and zesty pineapple. Dollop over the sour cream and serve with the remaining lime wedges. Top with the crispy shallots. Enjoy!