Thai Pork Rice Bowl

with bok choy and carrots

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Let flavor and freshness be your guide, and you'll find all paths lead back to this dinner, which blends the earthy, the salty, and the sweet for the best of all three. Plus, you have fresh bok choy, carrots, and green onion, and yummy ground pork, all on a bed of fluffy rice. The road to flavor town is simple; your destination is here. Tip: Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit.

In Your Box (serves 2)

  • Info
    0.406 fl. oz. Tamari Soy Sauce
  • 1 tsp. Cornstarch
  • 4 tsp. Pho Vegetable Broth Concentrate
  • 8 oz. Carrot
  • 1 Lime
  • 2 Green Onions
  • ¾ cup Jasmine Rice
  • 12 oz. Ground Pork
  • 2 oz. Sweet Chili Sauce
  • 2 Heads of Baby Bok Choy

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    801
  • Carbohydrates
    91g
  • Fat
    30g
  • Protein
    40g
  • Sodium
    1749mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using 24 oz. ground pork, follow same instructions as ground pork in Step 3, seasoning with ¼ tsp. salt and a pinch of pepper and cooking in batches if necessary.

  • If using ground turkey, follow same instructions as ground pork in Step 3, cooking with a pinch of salt and pepper and breaking up meat with a spoon until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.

  • If using ground beef, follow same instructions as ground pork in Step 3, cooking with a pinch of salt and pepper and breaking up meat with a spoon until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

  1. 1

    Cook the Rice

    Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and fluff in white portions of green onions (prepared in a later step) until combined. Cover and set aside. While rice cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" slices and coarsely chop leaves, keeping stems and leaves separate. Peel, trim, and thinly slice carrot on an angle. Trim and thinly slice green onions, keeping white and green portions separate. Halve lime. Cut one half into wedges and juice the other half.

  3. 3

    Cook the Pork

    In a mixing bowl, combine cornstarch, pho concentrate, soy sauce, and ¼ cup water until cornstarch is dissolved. Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork to hot pan and stir occasionally, breaking up meat with a spoon, until browned and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes. Stir cornstarch-soy sauce mixture and add to pan. Bring to a simmer. Once simmering, stir constantly until mixture thickens slightly, 1-2 minutes. Remove pork to a bowl. Reserve pan; no need to wipe clean.

  4. 4

    Cook the Vegetables

    Return pan used to cook pork to medium heat and add 1 tsp. olive oil. Add carrots to hot pan and stir occasionally until starting to soften, 4-5 minutes. Add bok choy stems and stir occasionally until softened, 2-3 minutes. Stir in bok choy leaves and 2 tsp. lime juice until leaves are just wilted, 1-2 minutes. Remove from burner and stir in sweet chili sauce. If desired, add ground pork and combine.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping rice with vegetables and pork. Garnish with green portions of green onions and squeeze lime wedges over dish (to taste). Bon appétit!

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