Teriyaki Pork & Veggie Bowl
with Peanut Rice & Coconut Sweet Chilli Mayo
- Gluten
- Sesame
- Soy
- Wheat
- Peanuts
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Cashew
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!
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
cucumber
2 clove
garlic
1
capsicum
½
lime
½ packet
teriyaki sauce
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
pork mince
1 packet
crushed peanuts
(Contains: Peanuts May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
coconut sweet chilli mayonnaise
(Contains: Eggs May be present: Cashew, Almond, Walnut, Macadamia.)
1
carrot
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1 tsp
soy sauce
(Contains: Gluten, Soy)
1 tsp
brown sugar
2 tbs
water (for the sauce)
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the balanced, tasty flavours, especially the teriyaki sauce and peanut rice combo.
- Ease of prep: Customers found this dish quick and simple to prepare, with clear instructions for easy cooking.
- Suggestions: Some recommended adding extra veggies or swapping pork mince for strips to enhance the texture.
- Leftovers: Several enjoyed generous portions, with enough for lunch the next day, though best served hot.
- Texture: The crunchy peanuts in rice and fresh cucumber added enjoyable contrasts to the dish.
