Teriyaki Pork
with Pepper and Jasmine Pea Rice
Looking for a quick and tasty midweek dinner option? Try cooking up our Teriyaki Pork in just 15 minutes for a delicious and speedy meal.
Tags:
New
Allergens:
Soya
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
150 grams
Jasmine Rice
120 grams
Peas
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
240 grams
British Pork Mince
150 grams
Teriyaki Sauce
(Contains: Soya)
Utensils
•Medium Saucepan
•Kettle
•Pan
Instructions
1
- Boil a half-full kettle. Pour it into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Add the peas for the final 1-2 mins.
- Once cooked, drain, pop back in the pan and cover.
2
- Meanwhile, slice the pepper into strips.
- Heat a drizzle of oil in a frying pan on high heat.
3
- Once hot, fry the pork mince and pepper, 5-6 mins.
- Break up the mince as it cooks, then drain the fat.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
4
- Next, stir in the teriyaki sauce. Cook for 1 min more.
- Taste and season with salt and pepper if needed. Add a splash of water if it's dry.
- Fluff up the rice, then share between your bowls.
- Top with the stir-fry.
Enjoy!
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