Meal Kit

Thai-Style 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)

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

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
    748
  • Carbohydrates
    91g
  • Fat
    28g
  • Protein
    34g
  • Sodium
    1706mg

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
  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 the next step while rice cooks) until combined. Cover and set aside. While rice cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Trim and thinly slice green onions, keeping white and green portions separate. Peel, trim, and thinly slice carrot on an angle. Halve lime. Juice one half and cut other half into wedges.

  3. 3

    Cook the Ground 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 ground pork to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes. Stir cornstarch-soy sauce mixture, then add to hot pan. Bring to a simmer. Once simmering, stir constantly until slightly thickened, 1-2 minutes. Remove ground 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 carrot to hot pan and stir occasionally until beginning to soften, 4-5 minutes. Add bok choy and 2 tsp. lime juice and stir until bok choy just softens, 2-4 minutes. Remove from burner and stir in sweet chili sauce. If desired, add ground pork and stir to 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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