The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sticky Thai pork rice bowl
Find nirvana on a weeknight with tender pork strips, stir-fried with pak choi and onion. They’re elevated with lemongrass, ginger, garlic and fish sauce, and paired perfectly with sticky rice. A final flourish of chilli, mint, coriander and lime tip it into sheer bliss!
SWK: High protein
Plants 4
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Serving size
Ingredients
- 3 spring onion
- 1 chilli
- 1 handful of fresh mint
- 1 handful of fresh coriander
- 140g arborio rice
- 1 pak choi
- 300g pork strips
- 2 onion
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 4 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 unwaxed lime
Nutritional Information
Calories: 508
Protein: 45g
Carbs: 76g
Fat: 3.4g
Ingredients
- 3 onion
- 2 pak choi
- 600g pork strips
- 6 spring onion
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 chilli
- 2 handful of fresh mint
- 280g arborio rice
- 1 handful of fresh coriander
- 6 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 4 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 1 unwaxed lime
Nutritional Information
Calories: 497
Protein: 45g
Carbs: 73g
Fat: 3.2g
Sticky Thai pork rice bowl
Find nirvana on a weeknight with tender pork strips, stir-fried with pak choi and onion. They’re elevated with lemongrass, ginger, garlic and fish sauce, and paired perfectly with sticky rice. A final flourish of chilli, mint, coriander and lime tip it into sheer bliss!
Cook time:
30 mins
Cuisine:
Thai
Food group:
Pork
Allergens: Fish
Cooking Instructions
Before you start
- 1x medium saucepan
- 1x large non-stick frying pan
Get the rice going
- Boil a kettle. Put the rice and 400ml boiled water (500ml for 4 portions) into a large saucepan and stir well. Put the pan over a medium heat and simmer for 10-12 mins (10-15 mins for 4 portions), stirring every 5 mins, until the water is absorbed.
- Pour in another 300ml boiled water (400ml for 4 portions) and simmer for 8-10 mins, stirring every few mins, until itʼs absorbed and the rice is soft (add more water if you need to).
Chop, chop!
- Meanwhile, peel the onions and cut each into 8 wedges. Trim the pak choi and cut into bite-size pieces.
Sizzle the pork & veg
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the pork for 2-3 mins, until well-browned.
- Add the onion and pak choi and fry for 4-5 mins until the pork is cooked through.
Bring the zing!
- Meanwhile, thinly slice the spring onions. Finely dice the chillies (deseed for less heat). Finely chop the mint leaves, and the coriander.
Ramp up the flavour & serve
- Stir the lemongrass, ginger & garlic paste, fish sauce and vinegar into the frying pan, stir well and cook for 1 min.
- Tip in the rice, spring onions, chillies (to taste) and herbs, then squeeze in the juice from half the lime (to taste) and stir. Cut the remaining lime into wedges.
- Dish up and serve with the lime wedges.