Pork and Bean Sprout Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with pork stir-fried in a soy sauce seasoning and crisp bean sprouts over warm rice.
This rice bowl is topped with pork stir-fried in a soy sauce seasoning and crisp bean sprouts over warm rice. Its savory yet light flavor makes it easy to enjoy for a weeknight dinner or a satisfying lunch.
Rice bowls · 20 minutes to cook
Nutrition (per 489.2g serving): 579.8 kcal · protein 29.7g · carbohydrate 74.3g · fat 16.7g · sodium 856.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Bean sprouts release a lot of water if cooked too long, so add them at the end and stir-fry them briefly.
Tips: Spread the pork out in the pan while frying to prevent excess moisture and help it brown savory and fragrant.
Tips: Pour the soy sauce around the edge of the pan and let it sizzle briefly before mixing everything together to bring out its aroma.
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Ingredients (1 serving)
- White rice — 1 bowl
- Pork shoulder — 100 g
- Mung bean sprouts — 1.5 cup
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Garlic — 1 pc
- Soy sauce — 2 tsp
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Ground black pepper — 0.2 g