Pork and Pak Choi Rice
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Pork and Pak Choi Rice

Pork and Pak Choi Rice

with chilli and coriander

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.

Under 650 calories
Optional Spice
Eat Me First
Total Time40 minutes
Cooking Time30 minutes


Serving amount

150 grams


2 unit(s)


2 unit(s)


250 grams

Pork Mince

1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

1 unit(s)


½ unit(s)


1 unit(s)

Pak Choi

2 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

5 grams


Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kcal)584 kcal
Energy (kJ)2445 kJ
Fat16 g
of which saturates5.6 g
Carbohydrate77 g
of which sugars13.7 g
Dietary Fiber0 g
Protein33.3 g
Cholesterol0 mg
Salt3.05 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.




Make the Rice
  • Add 300ml cold salted water (double for 4p) to a medium pot with a tight-fitting lid. 
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium and cover with the lid.
  • Leave to cook for 10 mins, then remove the pot from the heat.
  • Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Get Prepped
  • 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 leaves widthways.
  • Roughly chop the coriander (stalks and all).
Cook the Pork
  • 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.
Add the Veg
  • 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.
Stir in the Sauce
  • 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: Add a splash of water if the mixture is too dry.

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