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 brown rice and sautéed veggies for an unbeatably simple but elegant meal that’s wonderfully addictive, light and tasty.
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mixed sesame seeds(ContainsSesame)
soy sauce(ContainsSoy, Gluten)
rice wine vinegar
water (for the sauce)
• Finely chop garlic. In a medium saucepan, add brown rice and water (for the rice), then bring to the boil over a high heat. Reduce heat to medium and simmer, uncovered, until soft, 25-30 minutes. Drain and set aside. • Return saucepan to a medium heat with a drizzle of olive oil. Cook garlic until fragrant, 1-2 minutes. Return rice to the pan, then add a pinch of salt and stir to combine. Remove from heat.
• Meanwhile, finely 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 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 (see ingredients), the soy sauce, rice wine vinegar, brown sugar and water (for the sauce) and cook until bubbling, 30 seconds. Transfer to a 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 brown rice between plates. Top with Vietnamese-style pork and sesame veggies. Serve with a fried egg on top.