This bountiful bowl has "new favourite" written all over it! The oyster sauce is the key ingredient, giving a delicious flavour kick to the mince. With tender rainbow veggies, garlic rice and a fried egg to top things off, it's a winner from start to finish.
Always refer to the product label for the most accurate ingredient and allergen information.
jasmine rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
sesame oil blend(ContainsSesame)
shredded cabbage mix
crushed peanuts(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)
rice wine vinegar
soy sauce(ContainsGluten, Soy)
water (for the rice)
water (for the sauce)
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, grate the ginger and carrot. Pick and roughly chop the mint leaves. Thinly slice the cucumber.
In a medium bowl, combine the pork mince, ginger, remaining garlic and the sesame oil blend (see ingredients).
In a large bowl, combine the rice wine vinegar and a drizzle of olive oil. Season with salt and pepper. Add the carrot, shredded cabbage mix and mint (reserving a pinch for a garnish). Toss to combine and set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the pork mixture, breaking it up with a spoon, until browned, 3-4 minutes. Add the brown sugar and cook, stirring, until sticky, 1 minute. Reduce the heat to low, then add the oyster sauce, soy sauce and water(for the sauce). Season with pepper and toss until well coated, 1 minute. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil (if needed). Crack the eggs into the pan and cook until the egg whites are cooked and the yolks are just firm, 2-3 minutes.
Divide the garlic rice between bowls. Top with the caramelised pork, rainbow slaw, cucumber and fried egg. Garnish with the crushed peanuts and reserved mint.