HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork And Pak Choi Rice
topBanner
Pork and Pak Choi Rice

Pork and Pak Choi Rice

with chilli and coriander

Read more

Pak choi is a popular ingredient in Chinese cuisine, but did you know it's actually a type of cabbage? It can be prepared in many ways, but is at its best when slightly softened with a bit of bite left, which is precisely how it is in this recipe.

Tags:Dairy Free•Chef's Choice•Nut free•Optional Spice
Allergens:Soya•Wheat
Total Time40 minutes
Cooking Time30 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

150 g

Rice

2 piece

Garlic

1 piece

Scallion

250 g

Pork Mince

1 sachet

Soy Sauce

(ContainsSoya, Wheat)

1 piece

Onion

½ piece

Chilli

1 piece

Pak Choi

2 sachet

Ketjap Manis

(ContainsSoya, Wheat)

5 g

Coriander

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2439 kJ
Energy (kcal)583 kcal
Fat16.06 g
of which saturates5.55 g
Carbohydrate75.81 g
of which sugars13.07 g
Dietary Fiber0 g
Protein33.83 g
Cholesterol0 mg
Salt3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
•Sieve
•Grater
•Pot
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Boil a large pot of salted water for the rice.
  • Add the rice and cook for 10-12 mins.
  • Drain in a sieve and pop back in the pot.
  • Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

2
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Peel and grate the garlic (or use a garlic press).
  • Halve the chilli lengthways. Deseed and finely chop half (double for 4p). 
  • Trim the scallion and thinly slice. Trim the pak choi, then thinly slice widthways.
  • Roughly chop the coriander (stalks and all).
3
  • Place a large pan over high heat (without oil). 
  • Once the pan is hot, add the pork mince and fry until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The pork is cooked when no longer pink in the middle.
  • Use a spoon to break it up as it cooks. 
  • Season with salt and pepper.
4
  • Add the pak choi, onion, garlic, scallion and chopped chilli (use less if you don't like spice) to the pan. 
  • Drizzle in a little oil if necessary.
  • Cook until the veg is softened, 4-5 mins.
5
  • Pour in the ketjap manis and soy sauce and stir everything together.
  • Season to taste with salt and pepper.
  • Remove the pan from the heat.
  • Stir in half the coriander.

TIP: If the mixture is a little dry add a splash of water.

6
  • Fluff up the rice with a fork and share between your bowls.
  • Top with the pork stir-fry and remaining coriander.