Artificial Flavors Free Classic Pork Rice Bowls
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¼ cups water
- ½ tsp salt
For the sauce
- ¼ cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 tsp sesame oil
- 1 tsp cornstarch
For the pork
- 1 ½ lb pork tenderloin, trimmed and sliced into ½-inch medallions
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp neutral oil (such as canola or vegetable oil)
For serving
- 1 medium cucumber, thinly sliced
- 2 medium carrots, shredded
- 2 scallions, thinly sliced
- 1 tbsp sesame seeds (optional)
Instructions
- 1
Rinse the jasmine rice under cold water until the water runs mostly clear. Combine the rinsed rice, 2 1/4 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let steam, covered, for 10 minutes.
- 2
While the rice cooks, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, sesame oil, and cornstarch in a small bowl until the cornstarch is fully dissolved. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!