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Korean-style rice bowl recipe

40 ratings

This Korean-inspired rice bowl is brimming with brightly coloured veg and chilli stir-fried pork. The fried egg is a must, as the runny yolk acts as a sauce that coats the rice and combines the flavours of the dish. If you don’t have pork mince, you can use any lean mince. See method

Serves 4
25 mins
600 calories / serving
Healthy
Gluten-free
Dairy-free

Ingredients

300g long grain rice
2 tbsp vegetable oil
500g pack lean pork mince
1 x 320g pack pepper stir-fry mix
1-2 tbsp chilli sauce, plus extra to drizzle
4 eggs

White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

Energy
2530kj
600kcal 30%
Fat
20g 28%
Saturates
5g 25%
Sugars
5g 5%
Salt
1.4g 23%

of the reference intake
Carbohydrate 69.6g Protein 40.1g Fibre 2.9g

Method

Cook the rice according to the pack instructions. Meanwhile, in a large wok set over a medium-high heat, heat 1 tbsp oil and stir-fry the mince for 5-7 mins, until golden and starting to crisp up.
Add the pepper mix to the wok along with a splash of water. Cook for another 5-7 mins, until the vegetables are tender and the pork is cooked through. Stir in the chilli sauce and season.
In a large frying pan, heat the remaining 1 tbsp oil and fry the eggs. Divide the cooked rice between 4 serving bowls. Top with the mince mixture and a fried egg. Drizzle with a little more chilli sauce, if you like.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.