Ginger Scallion Rice with Crispy Pork
Crispy ground pork, fragrant ginger scallion rice, and a quick cucumber crunch make a bold weeknight bowl.
Prep: 15 · Cook: 25 · Total: 40 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (201 reviews)
INSPIRED BY
This original bowl draws on the comfort of ginger scallion rice and the crisp edges of well-browned ground pork. A quick cucumber topping adds acidity and crunch without a second complicated sauce.
Story
Theo wants dinner to hit the table like a jukebox starting up in a quiet diner. Brown the pork hard, get the rice fragrant with ginger and scallions, and do not skip the cool cucumber crunch. It is bold, fast, and built for the kind of appetite that does not want a tiny portion. This is a weeknight bowl with road-trip attitude.
By Theo
Ingredients
- 3 cups cooked jasmine rice
- 2 tbsp minced fresh ginger
- 4 scallions, thinly sliced
- 1 tbsp toasted sesame oil
- 1 lb ground pork
- 2 garlic cloves, minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 2 tsp packed brown sugar
- 1 English cucumber, thinly sliced
- 1 tbsp lime juice
- 1 tbsp toasted sesame seeds
Instructions
- Stir the cucumber with the lime juice and a pinch of salt in a small bowl. Let it stand while you cook the pork.
- Warm the cooked rice in a covered skillet or microwave until hot. Fold in half of the ginger, half of the scallions, and the sesame oil.
- Heat a large skillet over medium-high heat. Add the pork and cook, breaking it into small pieces, until browned and crisp in spots, 7 to 8 minutes.
- Add the garlic and remaining ginger to the pork and cook for 30 seconds. Stir in the soy sauce, rice vinegar, and brown sugar.
- Cook the pork mixture for 2 to 3 minutes more, stirring, until the sauce clings and the edges are glossy and crisp.
- Divide the ginger scallion rice among bowls and top with pork, cucumber, remaining scallions, and sesame seeds.
Chef Tips
- Use day-old rice if possible because it stays separate and absorbs the pork sauce without turning soft.
- Let the pork sit undisturbed for a minute at a time so it develops crisp browned edges.
- Ground turkey works as a leaner swap, but add an extra teaspoon of oil to help it brown.
- Store the rice, pork, and cucumber separately for up to 3 days and reheat the pork gently.
Cook's Notes
- **Rice texture:** Day-old jasmine rice gives the cleanest grains, but freshly cooked rice works if it is spread out to steam dry first.
- **Pork browning:** Do not crowd the pan or stir constantly, because the pork needs contact with the hot skillet.
- **Soy sauce:** Use low-sodium soy sauce so the rice and cucumber stay balanced.
- **Leftovers:** Reheat the pork and rice separately, then add fresh cucumber after warming.