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Banh Mi Rice Bowl
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Banh Mi Rice Bowl
Ingredients for 4 servings
Substitution
Note
- 1 1/2 lb boneless and lean pork loin chop, diced into 1-inch pieces
- Marinade
- 3 tablespoons low sodium soy sauce OR 2 tablespoons dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce (OPTIONAL)
- 1 tablespoon coconut sugar
- 2 teaspoons lime zest
- 3 fresh garlic, minced
- 1/2 large red bell pepper, chopped
- 2 green onion stalks, chopped
- 1 tablespoon avocado oil
- 2 cups cooked jasmine rice (or 6 cups cauliflower rice for lower carb option)
- 1 large cucumber, thinly sliced
- 4 radish, sliced
- 1 cup shredded carrots
- Garnish
- fresh cilantro, chopped
- fresh basil, chopped
Steps
Step 1
Mix together the marinade. Add the diced pork to a sealable plastic bag then pour in half of the marinade. Get out all of the air, then seal the bag and allow the pork to marinate at room temperature for 20 minutes OR up to overnight in the fridge. If you marinate in the fridge, allow the pork to marinate at room temperature 20 minutes before cooking in order to help ensure a juicier piece of meat.
Step 2
Set a nonstick skillet on medium high heat. Once hot add avocado oil, bell pepper and green onion. Cook for 3 -5 minutes until the edges of the bell pepper are (somewhat) seared. Then increase the heat to high and add the marinated pork. Continuously toss the food together in the skillet until the pork is cooked through and the pork is seared, about 7 to 10 minutes. Remove the skillet from the heat and add the remaining reserved marinade and mix everything together.
Step 3
Assemble the rice bowl! Add rice, cucumber, radish and shredded carrots, then top it off with the pork! Garnish and enjoy!
Banh Mi Rice Bowl
Kevin Curry
INGREDIENTS
- 1 1/2 lb boneless and lean pork loin chop, diced into 1-inch pieces
- Marinade
- 3 tablespoons low sodium soy sauce OR 2 tablespoons dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce (OPTIONAL)
- 1 tablespoon coconut sugar
- 2 teaspoons lime zest
- 3 fresh garlic, minced
- 1/2 large red bell pepper, chopped
- 2 green onion stalks, chopped
- 1 tablespoon avocado oil
- 2 cups cooked jasmine rice (or 6 cups cauliflower rice for lower carb option)
- 1 large cucumber, thinly sliced
- 4 radish, sliced
- 1 cup shredded carrots
- Garnish
- fresh cilantro, chopped
- fresh basil, chopped
INSTRUCTIONS
-
Mix together the marinade. Add the diced pork to a sealable plastic bag then pour in half of the marinade. Get out all of the air, then seal the bag and allow the pork to marinate at room temperature for 20 minutes OR up to overnight in the fridge. If you marinate in the fridge, allow the pork to marinate at room temperature 20 minutes before cooking in order to help ensure a juicier piece of meat.
-
Set a nonstick skillet on medium high heat. Once hot add avocado oil, bell pepper and green onion. Cook for 3 -5 minutes until the edges of the bell pepper are (somewhat) seared. Then increase the heat to high and add the marinated pork. Continuously toss the food together in the skillet until the pork is cooked through and the pork is seared, about 7 to 10 minutes. Remove the skillet from the heat and add the remaining reserved marinade and mix everything together.
-
Assemble the rice bowl! Add rice, cucumber, radish and shredded carrots, then top it off with the pork! Garnish and enjoy!
Nutrition per serving
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