Chinese Pork & Garlic-Ginger Rice Bowl with Peanuts & Fried Egg

Ingredients

• Olive oil

  Salad or cooking

  100g

• Ginger

  Spices, ground

  100g

• Butter

  Unsalted

  20g

• Rice

  Long Grain & Wild, with Herb Seasoning - Wegmans

  100g

• Water

  Plain, clean water

  1 ¼ cup or 296g

• Salt

  Table

  ¼ tsp or 2g

• Onions

  Raw

  1 medium or 110g

• Broccoli

  Raw

  1 bunch or 608g

• Lemons

  Raw, without peel

  ½ fruit, small or 29g

• Peanuts

  All types, raw

  100g

• Pork

  Spare Ribs - Wegmans

  100g

• Honey

  50g

• Rice wine vinegar

  50g

• Soy sauce

  Regular sodium, Shoyu

  100g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Chilli Dip

  Marks & Spencer

  100g

• Garlic

  Raw

  3 clove or 9g

• Bok Choy

  1/2 head raw - Whole Foods Market

  100g

• Garlic

  Raw

  100g

• Water

  Plain, clean water

  1 tbsp or 15g

Directions

1. Finely grate the garlic and ginger. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook the ginger and 1/2 the garlic until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
2. While the rice is cooking, thinly slice the red onion. Trim the baby broccoli and cut into bitesized pieces. Roughly chop the Asian greens. Zest the lemon to get a pinch, then slice into wedges. Roughly chop the roasted peanuts.
3. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the onion and baby broccoli with a dash of water, stirring, until softened, 5-6 minutes. Add the Asian greens, lemon zest and remaining garlic and stir through until wilted, 1-2 minutes. Season with salt and pepper, then transfer to a medium bowl.
4. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the pork mince, breaking it up with a spoon, until browned, 3-4 minutes. Season, then stir through the Sichuan garlic paste, honey, rice wine vinegar, soy sauce and water(for the sauce). Remove from heat, then return the veggies to the pan and stir until combined and heated through. Transfer the Sichuan pork and veggies back to the medium bowl.
5. Wipe out the frying pan, then return to a mediumhigh heat with a drizzle of olive oil. Crack in the eggs and fry until the yolk is cooked to your liking, 4-5 minutes. TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.
6. Divide the garlic-ginger rice between bowls. Top with the Chinese pork, veggies and a fried egg. Sprinkle over the roasted peanuts and a pinch of chilli flakes (if using). Serve with the lemon wedges.
7. Recipe by: HelloFresh (source: https://www.hellofresh.co.nz/recipes/chinese-style-pork-bowl-6077d6c0a902322085316672)

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