Thai Style Pork Rice Bowl with Green Beans, Coriander and Rice

Ingredients

• Rice

  Long Grain & Wild, with Herb Seasoning - Wegmans

  150g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  2 medium or 220g

• Green beans

  Snap beans, raw

  150g

• Ground pork

  Fresh, raw

  240g

• Soy sauce

  Regular sodium, Shoyu

  100g

• Fresh cilantro

  Coriander leaves, raw

  5 sprigs or 11g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Water

  Tap, drinking

  10 fl oz or 296g

• Kejap Manis

  Seasoning

  100 ml or 100g

• Kejap Manis

  Seasoning

  15 ml or 15g

Directions

1. 1. Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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. Trim the green beans then chop into thirds. 3. Heat a splash of oil in a frying pan on high heat. Once hot, add the green beans and stir-fry until tender, about 5-6 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, breaking it up with a wooden spoon as it cooks. When the pork is cooked, drain off any excess oil, add the shallot, garlic, spring onion and as much chilli as you dare. Cook until the veggies are softened, another 2-3 mins. IMPORTANT: The mince is cooked when no longer pink in the middle. Wash your hands after handling raw meat. 5. Return the green beans 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 they say in Thailand, 'Aloy mak!' Enjoy!

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