HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoisin Pork & Mushroom Rice Bowl
Hoisin Pork & Mushroom Rice Bowl

Hoisin Pork & Mushroom Rice Bowl

with Sesame Aioli Dressing

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This dish is an irresistible combination of Asian greens, tasty pork and garlicky rice, with the feel-good factor of cooking a wholesome meal from scratch. The best part is the sesame aioli to make it super satisfying.


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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

4 clove


1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)



1 packet

Asian greens

1 packet

button mushrooms

1 sachet

hoisin sauce


½ packet

sesame oil blend


1 packet

garlic aioli


1 packet

pork mince

1 bunch



long green chilli

Not included in your delivery

olive oil

20 g



1.25 cup

water (for the rice)

¼ tsp


2 tbs

soy sauce

(ContainsSoy, Gluten)

1 tbs

rice wine vinegar (or white wine vinegar)

1 tbs

water (for the sauce)

½ tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3842 kJ
Fat45 g
of which saturates12.8 g
Carbohydrate90.3 g
of which sugars18.5 g
Dietary Fibre0 g
Protein37.1 g
Cholesterol0 mg
Sodium2120 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 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 carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Thinly slice the button mushrooms.


In a small bowl, combine the hoisin sauce, soy sauce, rice wine vinegar, water (for the sauce) and 1/2 the sesame oil blend (1/4 packet for 2 people / 1/2 packet for 4 people). In a second small bowl, combine the garlic aioli, water (for the dressing) and the remaining sesame oil blend (see ingredients). Set aside.


In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the carrot and sliced mushrooms until tender, 5-6 minutes. Reduce the heat to medium-high, then add the Asian greens and cook until wilted, 1-2 minutes. Transfer the veggies to a bowl.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork mince and remaining garlic, breaking the pork up with a spoon, until browned, 4-5 minutes. Add the hoisin sauce mixture and cook until thickened, 1-2 minutes. Return the veggies to the pan and stir to combine.


Roughly chop the coriander. Thinly slice the long green chilli (if using). Divide the garlic rice between bowls. Top with the hoisin pork and veggies (plus any excess sauce). Garnish with the coriander and chilli. Drizzle over the sesame aioli dressing.