Whisk away your tastebuds to the beautiful land of Vietnam with this rice bowl recipe! Juicy pork mince gets a hit of ginger and hoisin sauce, before being piled on top of aromatic garlic rice and sautéed veggies for an unbeatably simple but elegant meal that’s wonderfully addictive, light and tasty.
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jasmine rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
mixed sesame seeds(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)
crushed peanuts(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)
soy sauce(ContainsSoy, Gluten)
rice wine vinegar
water (for the sauce)
• Finely chop garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook garlic until fragrant, 1-2 minutes. • Add water (for the rice) and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
• Meanwhile, grate ginger. Trim and halve green beans. Thinly slice carrot into sticks. Roughly chop Asian greens. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook green beans and carrot until tender, 4-5 minutes. Add Asian greens and cook until just wilted, 1-2 minutes. Add mixed sesame seeds and a drizzle of sesame oil and cook until fragrant, 30 seconds. Season to taste. • Transfer veggies to a medium bowl. Cover to keep warm.
• Return frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook pork mince, breaking up with a spoon, until browned, 3-4 minutes. • Add ginger, crushed peanuts, hoisin sauce, the soy sauce, rice wine vinegar, brown sugar and water (for the sauce) and cook until bubbling, 30 seconds. Transfer to a second medium bowl. Cover to keep warm.
• Wipe out frying pan, then return to a medium-high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolk is cooked to your liking, 4-5 minutes. • Divide garlic rice between plates. Top with Vietnamese-style pork and sesame veggies. Serve with a fried egg on top.