Soupy Rice with Gingery Pork + Veggies
Servings 4 People
Ingredients
- 1 tbsp olive oil
- 1 bunch scallions, thinly sliced, white/light green parts separated from dark green parts
- ¾ tsp kosher salt divided
- 1 ¼ cups jasmine rice
- 8 cups water
- 1 tbsp soy sauce or tamari
- 4 boiled or fried eggs
- Toasted sesame oil
- Sesame seeds (optional)
- Sriracha (optional)
For the pork:
- 2 tbsp olive oil divided
- 10-12 oz boneless pork loin, cut into small cubes
- ½ tsp kosher salt divided
- 4-5 cups chopped veg bok choy, bell pepper, snap peas, mushrooms, cabbage, etc
- 2 tbsp grated ginger
- 2 cloves garlic chopped
- 2 tbsp soy sauce or tamari
- 1 tbsp lime juice
- Could increase to 1 lb if you’d like more meat/protein. Easily sub chicken or beef. The smaller you cut the meat, the quicker it will cook. You could also use any ground meat.
- For veg that cooks really fast, like bok choy, snap peas, asparagus, etc…, add them in during the last minute of cooking. They will continue to cook in the soup! Veggies that take longer include mushrooms, bell pepper, cabbage, etc…
Items you can prep ahead (optional)
- Thinly slice 1 bunch scallions, white/light green parts separated from dark green parts
- Boil 4 eggs (or fry)
- Cut 8 oz boneless pork loin into small cubes
- Chop 4-5 cups veg (bok choy, bell pepper, snap peas, mushrooms, cabbage, etc…)
- Grate 2 tbsp ginger
- Chop 2 cloves garlic
- Cook meat/veg mixture
Instructions
- In a medium-large pot over medium heat, add the oil, white/light green scallions, and ¼ teaspoon salt. Cook for 3-4 minutes, stirring occasionally, or until softened. Stir in the rice and let it toast in the pan for 1-2 minutes, stirring occasionally (this is optional, but add a touch of toasty rice flavor).
- Add water, soy sauce, and remaining ½ teaspoon salt. Cover and bring to a boil, then give it a stir, reduce the heat to medium-low to maintain a simmer for 10-12 minutes (covered), or until rice is cooked through. The soup will taste a bit bland, but when you add the meat/veg mixture and juices, it will get better.
- Meanwhile, to make the pork, warm 1 tablespoon oil in a large skillet over medium-high heat. Once the oil is hot, add the pork and ¼ teaspoon salt. Let cook undisturbed for about 3-4 minutes, or until deep golden brown, then give it a stir and cook for 1 more minute, or until cooked through. Transfer to a plate.
- Add 1 tablespoon more oil to the pan along with the veggies (see note), and remaining ¼ teaspoon salt, and cook for 3-5 minutes, stirring occasionally, or until tender. Reduce the heat to medium-low and stir in any remaining quick cooking veggies (see note) and cook for 1 minute or until softened, stirring occasionally. Add the pork back to the pan along with the ginger, garlic, soy sauce, and lime and cook for 1 more minute, stirring often.
- Ladle the soupy rice into each bowl and top with pork + veggies (make sure to scoop up any liquid in the pan!). Top with a boiled or fried egg, green scallions, sesame seeds (if using), a drizzle of toasted sesame oil, and sriracha (if using). You can add a dash of soy sauce if you think it needs a bit more salt.
Notes
Substitutions:
- To make vegetarian, substitute meat with cubed tofu.
- Easily sub chicken or beef for pork. You could also use any ground meat.
- Skip ginger and add more garlic or skip garlic and add more ginger.
Storage:
-
Store leftovers in an airtight container in the fridge:
- Soupy rice: up to 5 days
- Pork/veg: up to 4 days
Leftovers + Repurposing:
- Warm up leftover soupy rice in the microwave or on the stove until warmed through. Warm up the meat/veg in the microwave until warmed through. Top with all the toppings.