Thai Style Pork Rice Bowl
with Sugar Snap Peas
- Soya
- Cereals containing gluten
Due to quality issues with green beans, you'll instead receive sugar snap peas. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious! This Thai Style Pork Rice Bowl is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
150
Basmati Rice
1
Echalion Shallot
2
Garlic Clove
½
Red Chilli
150
Sugar Snap Peas
240
British Pork Mince
50
Ketjap Manis
(Contains: Soya)
25
Soy Sauce
(Contains: Cereals containing gluten, Soya)
Not included in your delivery
300
Water for the Rice
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 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.
Cut the sugar snap peas into thirds..
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the sugar snap peas to the pan and stir-fry until tender, 2-3 mins.
When cooked, transfer to a plate. Keep the pan on high heat.
Add the pork mince to the pan 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. It's cooked when no longer pink in the middle.
Add the shallot, garlic and as much chilli as you'd like (add less if you'd prefer things milder). Cook until the veg has softened, another 2-3 mins.
Return the sugar snap peas to the pan.
Add the ketjap manis and soy sauce, then stir everything together until piping hot.
Remove the pan from the heat. Add a splash of water if it's a little dry.
Fluff up the rice with a fork and share between your bowls.
Top with the pork stir-fry.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's taste, though some found it less flavourful than expected. For extra kick, consider using all the chilli provided.
- Ease of prep: Reviewers found the recipe easy to follow, with a cooking time of about 35 minutes.
- Suggestions: Try using leaner pork mince for a less fatty result. Some prefer green beans over sugar snap peas for texture and cooking time.
- Portions: Several customers mentioned wanting more pork in the dish for a better meat-to-rice ratio.
