Teriyaki Pork Bowl & Peanut Rice

Teriyaki Pork Bowl & Peanut Rice

with Coconut Sweet Chilli Sauce & Pickled Cucumber

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Get ready for an Asian-inspired meal that comes together in a flash. If you’re a lover of sweet, zesty and umami, then you’re going to love this teriyaki pork and veggie bowl bursting with colour and flavour. Bonus: the peanut rice adds loads of texture so that every bite has that crunch factor!


Always refer to the product label for the most accurate ingredient and allergen information.

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

jasmine rice

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



2 clove






1 sachet

teriyaki sauce

(ContainsGluten, Sesame, Soy)

1 packet

pork mince

1 packet

roasted peanuts

(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)

1 packet

coconut sweet chilli mayonnaise


Not included in your delivery

olive oil

1.25 cup

water (for the rice)

¼ cup

rice wine vinegar

1 tsp

soy sauce

(ContainsGluten, Soy)

1 tsp

brown sugar

2 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3454 kJ
Fat34.7 g
of which saturates7.7 g
Carbohydrate88 g
of which sugars19.1 g
Protein38.4 g
Sodium944 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

Add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all 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 cucumber into half-moons. In a small bowl, combine the cucumber, rice wine vinegar and a good pinch of sugar and salt. Add just enough water to cover the cucumber and stir to coat. Set aside until serving.


Finely chop the garlic. Thinly slice the carrot into half-moons. Thinly slice the capsicum into thin strips. In a small bowl, combine the teriyaki sauce, soy sauce, brown sugar and water (for the sauce).


Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the carrot and capsicum until softened, 4-5 minutes. Add the garlic and cook until slightly softened, 1-2 minutes. Transfer to a bowl.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork mince, breaking it up with a spoon, until just browned, 4-5 minutes. Add the teriyaki glaze and stir to combine. Cook until slightly reduced, 1-2 minutes. Return the veggies to the pan and stir until heated through, 1 minute.


Drain the pickled cucumber. Add the roasted peanuts to the rice and stir through. Divide the peanut rice between bowls and top with the teriyaki pork and veggies. Top with the coconut sweet chilli mayonnaise and serve with the pickled cucumber.