This easy ground pork stir-fry is sweet, salty, spicy, and perfect for a quick weeknight dinner. The pork gets cooked into crumbles, then coated in a simple 4-ingredient sauce and served with whatever veggies you have on hand. Spoon it over rice and top with plenty of herbs and lime for freshness. Other toppings are optional, but I highly recommend a fried runny egg!
Ingredient highlight
Pork! Is a great source of protein and nutrients like vitamin B6, vitamin B12, potassium, selenium, iron, magnesium and zinc. The leaner the cut of pork, the more concentrated those nutrients will be. So (unfortunately) eating bacon doesn’t give you the same health benefits as eating pork chops, tenderloin, or pork meatballs!
Servings 4
Prep Time 15 minutes 
Cook Time 15 minutes Ingredients
- 3 tbsp soy sauce or tamari
- 1 tbsp coconut sugar
- 1-2 tbsp sriracha or chili crisp
- 1-2 cloves garlic, grated or pressed
- 1 lb ground pork*
- 1-3 tsp olive oil**
- 4-5 cups chopped veggies (cabbage, carrots, broccoli, bell pepper, mushrooms, etc…)
- ¼ tsp kosher salt
- Cooked rice, for serving
- Cilantro and/or scallions, for topping
- Kimchi, for topping (or pickled onions, optional)
- Fried eggs (optional)
- Chopped avocado (optional)
- Lime wedges, for topping
- *Easily sub with ground beef, chicken, or turkey. For beef, look for 85/15 or 90/10. For chicken/turkey, look for dark meat.
Instructions
- Cook the rice (instructions here).
- In a jar with a lid, add the soy sauce, coconut sugar, sriracha, and garlic and shake to combine.
- In a large skillet over medium-high heat, warm the oil. Add the pork, break it up into chunks, and let it cook, undisturbed, for 3-5 minutes or until mostly cooked through and starting to brown a little. Continue to break into smaller crumbles and cook until cooked through, about 2-3 more minutes.
- Tilt the skillet and press the pork. If there is a lot of fat that pools, spoon/drain most of it out.
- Stir in the spicy soy mixture to coat, then let it cook for about 1-3 minutes or until the sauce is reduced and coating the pork, stirring occasionally. Transfer the pork to a bowl to keep warm.
- To the skillet, add a drizzle of the pork fat or olive oil along with your veggies, ¼ teaspoon salt, and a splash of water. Give them a stir, then cook, covered, for about 2 minutes. Remove the lid and continue to cook until the water has evaporated and the veggies are tender, about 1 more minute.
- Serve the pork and veggies with warm rice. Top with herbs, your other toppings of choice, and finish with a squeeze of lime.
Items you can prep ahead (optional)
- Shake up the sauce
- Chop 4-5 cups worth veggies
- Cook rice
- Chop cilantro and/or scallions, for topping
- Recipe can be made ahead
Substitutions:
- To make vegetarian/vegan, you could use pressed and crumbled tofu in place of meat – about 3 packed cups worth.
Storage:
- Store leftovers in an airtight container in the fridge or freezer:
- Meat: up to 5 days in the fridge or 2 months in the freezer
- Veg: up to 6 days in the fridge
Leftovers + Repurposing:
- Add rice to your bowl, cover it and microwave for 20-30 seconds. Add the pork and veggies and microwave again until warmed through. Top with all the toppings!
- Turn it into fried rice! Add rice to a hot skillet with oil or butter and cook until warmed through, then add the pork and veggies and continue to cook, stirring, until everything is warmed through. Add a splash of soy sauce for some extra flavor. Top with all the same toppings.
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