Thai-Spiced Pork and Garlic Rice

Name: Thai-Spiced Pork and Garlic Rice with Quick Dressed Veggies
Total time: 25 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 340 g Pork Chops, boneless; ¾ cup Basmati Rice; 1 tbsp Thai Seasoning; 1 tbsp Rice Vinegar; 7 g Cilantro; 132 g Mini Cucumber; 1 tsp Garlic Salt; 56 g Carrot, julienned; 3 tbsp Oil*; 0.13 tsp Salt*; 0.06 tsp Pepper*; ½ tsp Sugar*; 4 tbsp Mayonnaise; 2 tsp Sriracha; 28 g Peanuts, chopped; 30 g Ginger

with Quick Dressed Veggies

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Pork chops marinated in ginger and Thai spice get thinly sliced atop a bowl full of fluffy basmati rice for tonight's delicious dinner! We've added marinated fresh cucumber, shredded carrots and herby cilantro for extra flavour and freshness.

Tags:

Quick

•Spicy

Allergens:

Sesame

•Milk

•Sulphites

•Egg

•Mustard

•Peanuts

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time

DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

¾ cup

Basmati Rice

1 tbsp

Thai Seasoning

(Contains: Sesame, Milk)

1 tbsp

Rice Vinegar

(Contains: Sulphites)

7 g

Cilantro

132 g

Mini Cucumber

1 tsp

Garlic Salt

56 g

Carrot, julienned

4 tbsp

Mayonnaise

(Contains: Egg, Mustard)

2 tsp

Sriracha

28 g

Peanuts, chopped

(Contains: Peanuts)

30 g

Ginger

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

½ tsp

Sugar*

Nutrition Values

Calories980 kcal

Fat53 g

Saturated Fat8 g

Carbohydrate77 g

Sugar9 g

Dietary Fiber4 g

Protein50 g

Cholesterol130 mg

Sodium1490 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Measuring Cups

•Measuring Spoons

•Large Bowl

•Paper Towel

•Whisk

•Baking Sheet

•Large Non-Stick Pan

•Medium Bowl

•Small Bowl

Cooking Steps

PDF

Before starting, preheat the oven to 425˚F. Wash and dry all produce Peel, then grate 1/2 tbsp ginger (dbl for 4 ppl). Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice, garlic salt and half the ginger. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, pat pork dry with paper towels. Whisk together Thai Seasoning, remaining ginger, 1 1/2 tbsp oil and 1/4 tsp salt (dbl both for 4 ppl) in a large bowl. Add pork, then toss to coat. Set aside.

Meanwhile, roughly chop cilantro. Halve cucumber lengthwise, then cut into 1/4-inch half-moons.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side, then transfer to a baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.**

Meanwhile, whisk together vinegar, 1/2 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) in a medium bowl. Add carrots, cucumbers and cilantro. Season with salt and pepper, then toss to combine.

Stir together mayo, sriracha and 1 tsp water in a small bowl. Fluff rice with a fork. Thinly slice pork. Divide rice between bowls. Top with pork and dressed veggies. Sprinkle peanuts over top. Drizzle sriracha mayo over top.