Ingredients
1tbspolive oil
½cupwhite onion,diced
1lbground pork
3garlic cloves,minced
1tbspfresh ginger,(about 1-inch), grated, peeled
1tbspsoy sauce,or tamari
1large carrot,shredded
1medium cucumber,sliced
⅓cupfresh parsley
⅓cupfresh basil
⅓cupfresh mint
1cupjasmine rice,dried, to serve
1lime,sliced, to serve
sweet soy sauce,to serve
sesame seeds,garnish
Preparation
Add the dried rice to a medium pot and rinse with cold water until the water runs clear.
Fill the pot until the water covers the rice by about ¼-inch. Place over high heat and bring to a simmer.
Once simmering, stir the rice, cover it, and turn the heat down to very low.
Simmer rice slowly for 8 to 10 minutes, then test the rice. If it’s cooked through and not crunchy, drain off any extra water, remove from heat, cover, and steam for 5 minutes. Fluff with a fork.
In a large skillet over medium-high heat, add the olive oil and diced onions. Cook for 3 to 4 minutes until the onions turn translucent.
Add the ground pork and break up with a spatula continuously while cooking for 7 to 8 minutes, until the pork is crumbly, browned, and cooked through.
When the pork is almost done cooking, add the garlic, ginger, and soy sauce. Stir, and cook for 1 to 2 minutes more to combine the flavors.
Add ½ to ¾ cup of cooked jasmine rice to a wide bowl. Top with ½ cup of the pork mixture, sliced cucumbers, shredded carrots, and the herb mix.
Sprinkle the bowl with sweet soy sauce and sesame seeds. Enjoy!
