HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Pork & Coconut Baked Rice
topBanner
Easy Pork & Coconut Baked Rice

Easy Pork & Coconut Baked Rice

with Ginger, Lemongrass & Crispy Shallots

Read more

If you haven't tried pork in baked rice before, well, what can we say – you're missing out! Give it a go with this easy, hands-off recipe, that's studded with crunchy veggies, aromatic ginger and lemongrass and silky baby spinach.

Keep an eye out... Due to recent sourcing challenges, we’ve replaced courgette with baby broccoli, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Easy Prep
Allergens:MilkGlutenSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bag

baby broccoli

1 bag

green beans

1 packet

pork mince

1 packet

makrut lime leaves

1 packet

ginger & lemongrass paste

(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)

1 packet

garlic paste

(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)

1 packet

arborio rice

1 tin

coconut milk

1 sachet

chicken-style stock powder

1 bag

baby spinach leaves

1 packet

crispy shallots

1 pinch

chilli flakes

Not included in your delivery

olive oil

1 cup

boiling water

30 g

butter

(ContainsMilk)

1 tsp

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3443 kJ
Fat45.1 g
of which saturates26.3 g
Carbohydrate96.3 g
of which sugars5.5 g
Protein37.4 g
Sodium1254 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
download icondownload icon
1

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Slice courgette into rounds. Trim and half green beans. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook pork mince and courgette, breaking up with a spoon, until just browned, 3-4 minutes. • Meanwhile, thinly slice makrut lime leaves.

2

• Reduce frying pan heat to medium. Add ginger & lemongrass paste, makrut lime, garlic paste, arborio rice, green beans, coconut milk and chicken-style stock powder to the mince and cook, stirring, until fragrant, 1 minute. Remove from the heat, then add the boiling water (1 cup for 2 people / 2 cups for 4 people). • Stir to combine, then transfer pork mixture to a medium baking dish. Cover tightly with foil and bake until the liquid has been absorbed and the rice is ‘al dente’, 24-28 minutes.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

3

• When the rice bake is done, stir through the butter, soy sauce and baby spinach leaves. Season to taste.

TIP: If the rice is dry, add a splash of water and stir through.

4

• Divide pork and coconut baked rice between bowls. • Sprinkle over crispy shallots and a pinch of chilli flakes (if using) to serve.