Ingredients with Measurements:
- 1 lb. ground pork
- 1 cup uncooked white rice
- 2 cups water
- 2 medium-sized carrots, peeled and diced
- 1 medium-sized onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. vegetable oil
- 2 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tsp. sugar
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Large skillet or wok with lid
- Rice cooker or pot with lid
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and transfer the rice to a rice cooker or pot. Add 2 cups of water and cook according to package instructions.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chopped onions and minced garlic and sauté until fragrant.
3. Add the ground pork to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks.
4. Add the diced carrots to the skillet and stir-fry for 2-3 minutes until slightly softened.
5. In a small bowl, mix together the soy sauce, oyster sauce, sugar, salt, and pepper. Pour the sauce over the pork and vegetables and stir to combine.
6. Cover the skillet with a lid and simmer for 5-7 minutes until the carrots are tender and the sauce has thickened.
7. Serve the minced pork and carrots over the cooked rice. Garnish with chopped green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing and stir-frying
- Simmer over low heat for cooking the pork and vegetables
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 35g
- Protein: 28g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of ground pork
- Brown rice can be used instead of white rice
- Other vegetables such as bell peppers, peas, or broccoli can be added or substituted
Variations:
- Add a beaten egg to the skillet and scramble it with the pork and vegetables for a pork and egg rice bowl
- Add a tablespoon of chili garlic sauce for a spicy version of the dish
- Use leftover cooked rice and stir-fry it with the pork and vegetables for a quick and easy meal
Tips and tricks:
- Use a non-stick skillet or wok to prevent the pork from sticking to the pan
- Cook the rice first before starting to cook the pork and vegetables to save time
- Double the recipe and freeze the leftovers for a quick meal later on
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve the minced pork and carrots over a bed of steamed white rice in a bowl
- Garnish with chopped green onions or sesame seeds for added flavor and texture
Garnishes:
- Chopped green onions or scallions
- Sesame seeds
- Sliced red chili peppers
Pairings:
- Serve with a side of stir-fried vegetables or a simple green salad
Suggested side dishes:
- Stir-fried green beans
- Steamed broccoli
- Cucumber and tomato salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out
- If the pork is sticking to the pan, add a little more oil to the skillet
Food safety advice:
- Cook the pork to an internal temperature of 160°F to ensure it is safe to eat
- Store any leftovers in the refrigerator within 2 hours of cooking
Food history:
- Minced pork rice is a popular Taiwanese dish that is often served as a street food or in casual restaurants
Flavor profiles:
- Savory, slightly sweet, and umami-rich from the soy sauce and oyster sauce
- Tender and juicy ground pork with crunchy diced carrots
Serving suggestions:
- Serve hot and enjoy as a main dish for lunch or dinner
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Region: Thai