- Main
- Pork
- Chinese
- Stovetop
- Kid-friendly
- Budget-friendly
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the rice
- 1 1/2 cups
long-grain white rice, rinsed
- 2 1/4 cups
water
- 1/2 tsp
salt
For the sauce
- 3 tbsp
soy sauce
- 1 tbsp
rice vinegar
- 1 tbsp
toasted sesame oil
- 2 tsp
brown sugar
For the bowl
- 1 tbsp
neutral oil, such as canola
- 1 lb
ground pork
- 3 cloves
garlic, minced
- 1 tbsp
fresh ginger, peeled and grated
- 6 cups
green cabbage, shredded (about 1 small head or a 14 oz bag of coleslaw mix)
- 1 cup
carrots, shredded
- 4
scallions, thinly sliced, white and green parts kept separate
1/2 in step 4, 1/2 in step 7
- 1 tsp
toasted sesame seeds (optional)
salt, to taste
sriracha or chili crisp, for serving (optional)
- Dairy-free
Contains soy (soy sauce), wheat (soy sauce) and sesame (toasted sesame oil, toasted sesame seeds).
Not checked: sriracha or chili crisp.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Start the rice first so it is ready with the pork. Combine the rinsed rice, water and salt in a medium saucepan. Bring to a boil over high heat, then cover, reduce the heat to low and cook 15 minutes. Turn off the heat and let it sit, covered, until you are ready to serve.
20 min
- 1 1/2 cups long-grain white rice
- 2 1/4 cups water
- 1/2 tsp salt
- Step 2
While the rice cooks, stir the soy sauce, rice vinegar, sesame oil and brown sugar together in a small bowl until the sugar dissolves.
2 min
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 tsp brown sugar
- Step 3
Heat the neutral oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it into small pieces with a spoon, until browned and no longer pink, 6 to 8 minutes. If there is more than a thin film of fat in the pan, spoon some off.
8 min
- 1 tbsp neutral oil, such as canola
- 1 lb ground pork
- Step 4
Push the pork to one side and add the garlic, ginger and the white parts of the scallions. Cook, stirring, until fragrant, about 1 minute, then stir into the pork.
1 min
- 3 cloves garlic
- 1 tbsp fresh ginger
- 1/2 scallions
- Step 5
Add the cabbage and carrots in batches, stirring after each addition until they wilt enough to make room. Cook, stirring often, until the cabbage is tender but still has a little bite, 5 to 7 minutes.
7 min
- 6 cups green cabbage
- 1 cup carrots
- Step 6
Pour in the sauce and toss until everything is glossy and the liquid has mostly cooked away, about 2 minutes. Taste and add salt if needed.
2 min
- 3 tbsp soy sauce
- salt
- Step 7
Fluff the rice and divide it among bowls. Spoon the pork and cabbage over the top and finish with the scallion greens, sesame seeds and a drizzle of sriracha or chili crisp if you like.
3 min
- 1/2 scallions
- 1 tsp toasted sesame seeds
- sriracha or chili crisp
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026