Dinner recipe
Sweet-savoury ginger pork mince, fluffy scrambled egg, peas, carrots, cucumber, and spring onions over rice for a quick bowl dinner.
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Ingredients
saucepan with lid, large non-stick frying pan, knife, chopping board, box grater, mixing bowls, spatula
Method
Rinse the jasmine rice until the water runs mostly clear. Put it in a saucepan with 600 ml water and a pinch of salt, bring to the boil, then cover and cook over a low heat for 12 minutes. Turn off the heat and leave covered while you finish the toppings.
Peel and grate the carrots. Dice the cucumber, thinly slice the spring onions, grate the ginger, and grate the garlic. Stir the soy sauce, honey, rice vinegar, and half the ginger together in a small bowl.
Heat the sesame oil in a large non-stick frying pan over a medium-high heat. Add the pork mince and cook for 5 to 6 minutes, breaking it into fine crumbs, until no pink remains. Add the garlic, remaining ginger, and soy honey sauce, then cook for 3 to 4 minutes until glossy and the liquid has mostly reduced.
Beat the eggs with 1 tablespoon water and a pinch of salt. Slide the pork into a bowl, wipe the pan, and set it over a low heat. Add the eggs and stir constantly for 2 to 3 minutes until they form small, soft curds.
Put the frozen peas and grated carrots in a heatproof bowl, cover with boiling water for 2 minutes, then drain well. Toss the cucumber with a splash of rice vinegar and half the spring onions.
Fluff the rice and divide it between four bowls. Arrange the pork soboro, scrambled egg, peas, carrots, and cucumber in sections over the rice. Finish with the remaining spring onions and sesame seeds.
