Chinese Pork & Garlic-Ginger Rice Bowl
with Peanuts & Fried Egg
- Milk
- Peanuts
- Gluten
- Soy
- Eggs
- Sesame
- May contain traces of allergens
- Traces of Tree Nuts
- Gluten
- Sesame
- Milk
- Soy
This bountiful bowl has "new favourite" written all over it! Our exceptionally tasty Sichuan garlic paste is the key ingredient, giving a delicious flavour kick to the pork mince. With tender greens, an aromatic bed of ginger-garlic rice and a fried egg to top things off, it's a winner from start to finish
Ingredients
1 knob
ginger
1 packet
jasmine rice
1
onion
1 bunch
baby broccoli
½
lemon
1 packet
roasted peanuts
(Contains: Peanuts; May be present: Tree Nuts, Gluten, Sesame, Milk, Soy)
1 packet
pork mince
1 pinch
chilli flakes
3 clove
garlic
1 packet
Asian Greens
1 packet
Sichuan garlic paste
(Contains: Soy, Sesame; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water
¼ tsp
salt
½ tbs
honey
½ tbs
rice wine vinegar
1 tbs
soy sauce
(Contains: Gluten, Soy; )
2
eggs
(Contains: Eggs; )
1 tbs
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
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!
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.
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.
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.
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.
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's strong Asian flavours, particularly praising the Sichuan garlic paste and ginger-garlic rice.
- Ease of prep: Customers found this meal quick and easy to prepare, with some noting it was perfect for busy weeknights.
- Suggestions: Consider reducing the honey for less sweetness; some preferred to omit the baby corn or replace it with other vegetables.
- Next-day meals: Several reviewers mentioned the leftovers were great for lunch the next day, with flavours improving over time.
- Texture: Customers appreciated the mix of textures, with the fried egg and peanuts adding a satisfying contrast to the rice and vegetables.
