Thai Style Pork Rice Bowl
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Thai Style Pork Rice Bowl

Thai Style Pork Rice Bowl

with Mangetout

This Thai Style Pork Rice Bowl is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Family Friendly
Cereals 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 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.

Preparation Time35 minutes
Cooking time20 minutes


serving amount

150 grams

Basmati Rice

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

150 grams


240 grams

British Pork Mince

50 grams

Ketjap Manis

(Contains Soya)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

300 milliliter(s)

Water for the Rice


Nutritional information

Energy (kJ)2992 kJ
Energy (kcal)715 kcal
Fat27 g
of which saturates9.9 g
Carbohydrate85.2 g
of which sugars20.9 g
Protein35 g
Salt4.38 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Garlic Press


Cook the Rice

Pour the water for the rice (see pantry 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).

Prep Time

Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).

Halve the red chilli (see ingredients for amount) lengthways, deseed, then finely chop.

Halve the mangetout widthways.

Stir-Fry the Mangetout

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the mangetout to the pan and stir-fry until tender, 2-3 mins.

Remove the pan from the heat. Set aside the mangetout.

Fry the Mince

Put the pan back on medium-high heat (no need to clean). 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 red chilli (add less if you'd prefer things milder) to the mince. Cook until fragrant, another 2-3 mins.

Bring Back the Mangetout

Return the cooked mangetout to the mince.

Add the ketjap manis and soy sauce, then stir everything together until piping hot.

Remove from the heat. Add a splash of water if it's a little thick.

Finish and Serve

Fluff up the rice with a fork and share between your bowls.

Top with the Thai style pork stir-fry.