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Thai Style Pork Rice Bowl

Thai Style Pork Rice Bowl

with Green Beans and Basmati Rice

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A customer favourite, this Thai Style Pork Rice Bowl is a tried-and-tested recipe that always wins with a crowd.

Tags:Under 650 calories
Allergens:SoyaCereals containing gluten

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

2 unit(s)

Spring Onion

150 grams

Green Beans

240 grams

Pork Mince

2 sachet

Ketjap Manis


25 milliliter(s)

Soy Sauce

(ContainsSoya, Cereals containing gluten)

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2577 kJ
Energy (kcal)616 kcal
Fat17.6 g
of which saturates6.2 g
Carbohydrate81.7 g
of which sugars18.2 g
Protein32.1 g
Salt4.24 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Halve the red chilli lengthways, deseed and finely chop.
Trim and thinly slice the spring onion. Trim the green beans and chop into thirds.


Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the green beans and stir-fry until tender, about 5-6 mins. TIP: Add a splash of water and cover to steam if needed.
When cooked, transfer to a plate.


Keep the pan on high heat and add another drizzle of oil if the pan is dry.
Add the pork mince and stir-fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
Add the shallot, garlic, spring onion and as much chilli as you'd like (add less if you don't like heat). Cook until the veg is softened, another 2-3 mins.


Return the green beans to the pan.
Add the ketjap manis and soy sauce, then stir everything together until piping hot.
Remove from the heat. Add a splash of water if you feel it needs it.


Remove the pan from the heat.
Fluff up the rice with a fork and share between your bowls, then op with the pork stir-fry.