Got some leftover jasmine rice from last night’s dinner spread? We’ve got just the recipe to turn it into a delicious lunch for the next day. This Thai pork rice bowl is fragrant, sweet, and packed with the goodness of garlic. Serve it with some fried eggs for that authentic street-food vibe!
This Thai basil pork recipe is a Mekhala x Little Farms collaboration. Click on the ingredients below to shop the ingredients at the Little Farms online store!
Quick Thai Pork and Basil Rice Bowl
Ingredients:
(Serves 2)
- 1 cup Mekhala Organic Ruby Rice
- 1 tbsp cooking oil
- 300g Valencia Free Range Pork Loin Steak, sliced into 1 cm-thick pieces against the grain
- 200g Little Farms Produce Swiss Brown Mushrooms, sliced
- 1 tbsp Mekhala Organic Thai Basil Garlic Paste
- 1 red chili, sliced (optional)
- 1-2 tsp Mekhala Organic Roasted Sweet Chilli Paste (optional)
Method:
- Cook the Mekhala Organic Ruby Rice according to packet instructions.
- Lightly season the pork with a pinch of salt, then set aside.
- Heat the oil in a wok (or large frypan) over high heat. When the oil is nice and hot, add the pork and stir-fry for 2 minutes.
- Add the mushrooms, Mekhala Organic Thai Basil Garlic Paste and chili (if using). Stir fry until the pork is cooked through but still tender.
- Spoon the cooked Ruby Rice into 2 bowls and top with the Pork and Mushroom Stir Fry and a dollop of Mekhala Organic Roasted Sweet Chilli Paste.
- That’s it! Your Thai pork rice bowl is ready to serve.
Liked this Thai garlic rice recipe? We’ve got a whole rainbow of lip-smacking Thai dishes for you to choose from. Check out our:
