HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTeriyaki Pork & Veggie Bowl
Teriyaki Pork & Veggie Bowl

Teriyaki Pork & Veggie Bowl

with Peanut Rice & Coconut Sweet Chilli Mayo

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Get ready for an Asian-inspired meal that comes together in a flash. If you’re a lover of sweet, zesty and umami, then you’re going to love this teriyaki pork and veggie bowl bursting with colour and flavour. Bonus: the peanut rice adds loads of texture so that every bite has that crunch factor!


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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice



2 clove






½ packet

teriyaki sauce

(ContainsGluten, Sesame, Soy)

1 packet

pork mince

1 packet

crushed peanuts

(ContainsPeanutsMay be present Gluten, Milk, Tree Nuts, Sesame, Soy)

1 packet

coconut sweet chilli mayonnaise

(ContainsEggMay be present Tree Nuts)



Not included in your delivery

olive oil

1.25 cup

water (for the rice)

1 tsp

soy sauce

(ContainsGluten, Soy)

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

2 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3592 kJ
Fat38.9 g
of which saturates8 g
Carbohydrate84.9 g
of which sugars22.8 g
Dietary Fibre0 g
Protein38.6 g
Cholesterol0 mg
Sodium852 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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In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

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


While the rice is cooking, thinly slice the cucumber into half-moons. Finely chop the garlic. Thinly slice the carrot into half-moons. Slice the capsicum into thin strips. Cut the lime (see ingredients) into wedges.


In a small bowl, combine the teriyaki sauce (see ingredients), soy sauce, brown sugar and water (for the sauce).


Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the capsicum and carrot until softened, 4-5 minutes. Add the garlic and cook until slightly softened, 1-2 minutes. Transfer to a bowl.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork mince, breaking up with a spoon, until just browned, 4-5 minutes. Add the teriyaki glaze to the pan and stir to combine. Cook until slightly reduced, 1-2 minutes. Remove the pan from the heat. Return the veggies to the pan and stir to combine. Add the crushed peanuts to the rice and stir to combine.


Divide the peanut rice between bowls and top with the teriyaki pork and veggies. Squeeze over the lime wedges. Dollop over the coconut sweet chilli mayonnaise. Serve with the cucumber.