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Thai Style Pork Rice Bowl

Thai Style Pork Rice Bowl

with Mange Tout, Coriander and Rice
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
396 kcal
Protein
: 
12.3g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Echalion Shallot

150 grams

Basmati Rice

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

300 grams

British Pork Mince

2 unit(s)

Garlic Clove

¼ unit(s)

Red Chilli

2 unit(s)

Spring Onion

50 grams

Ketjap Manis

(Contains: Soya)

150 grams

Mangetout

½ bunch(es)

Coriander

Not included in your delivery

300 milliliter(s)

Water for the Rice

Energy (kJ)1658 kJ
Energy (kcal)396 kcal
Fat1 g
of which saturates0.3 g
Carbohydrate89.2 g
of which sugars21 g
Dietary Fibre2 g
Protein12.3 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

2

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 the spring onion and thinly slice.

3

Heat a splash of oil in a frying pan on high heat. Once hot, add the  mange tout and stir-fry until tender, about 3 mins. When cooked, transfer to a plate.

4

Keep the pan on high heat and add another splash of oil if the pan is dry. Add the pork mince and stir-fry until browned, 6-8 mins. Break it up with a wooden spoon as it cooks. When the pork is cooked, add the shallot, garlic, spring onion and as much chilli as you dare. Cook until the veggies are softened, another 2-3 mins.

5

Return the mange tout to the pan. Add the ketjap manis and soy sauce and stir everything together. Tip: If the mixture is a little dry, add a splash of water.

6

Remove the pan from the heat. Roughly chop the coriander (stalks and all). Mix into the pork. Fluff up the rice with a fork and share between your bowls. Top with the pork stir-fry and get stuck in. Super tasty! Or, as the Thais say: Aloy mak!

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