Ginger Pork and Rice Bowls

Hello, hi, it’s been a while… almost a year (or maybe a little more) to be exact. Sorry for the extended vacation from Little Bun, Big City—a lot has been going on! Maybe I’ll write about that later, maybe not. But just because I haven’t written doesn’t mean I haven’t been cooking!

Since I last decided to write, I’ve made a lot of old favorites (like pesto and salmon) and some new favorites like this dish—ginger pork and rice bowls. This is light, crunchy, flavorful, and just tastes… fresh. Perfect for the summer! I had it 4 days in a row a few weeks ago and didn’t get sick of it. In fact, Jon and I even had it the next week for dinner because I still loved it so much!

If you’re not into the meat thing, I’m sure tofu could be a great substitution for the pork. Not a fan of rice? Cauliflower rice could probably do the trick!

Whatever you’re into, this dish is tasty and QUICK… as in, walk in the door at 7:00 and have dinner on the table by 7:30!




Ginger Pork and Rice Bowls
Serves 4



  • 1 lb. ground pork (I’ve find this is a bit hard to find… when I find some, I immediately get it and throw it in the fridge! Jon and I also made this with ground beef, and while good, it’s still not as good as with pork.)
  • 1 tbsp. coconut oil
  • 1 cup long grain white rice, uncooked
  • ½ tsp. salt
  • 2 cloves garlic, finely chopped
  • 2 tbsp. + ½ tbsp. freshly grated ginger
  • 2 tbsp. low sodium soy sauce
  • 1 tsp. brown sugar
  • 1 English cucumber, finely sliced
  • Bagged slaw
  • 4 limes
  • 2 scallions, finely sliced
  • 1 cup fresh cilantro
  • ½ cup fresh mint


  1. Cook rice (Martha Stewart’s technique)
    1. Bring 1.5 cups water to a boil
    2. Stir in 1 cup rice and ½ tsp salt, bring to a boil
    3. Reduce to simmer for 16-18 minutes
    4. Remove from heat and let steam covered for 10 minutes
    5. Fluff with a fork
  2. Once rice is cooking, cook your ground pork
    1. Heat coconut oil over medium heat in a cast iron
    2. Add ground pork
    3. Once pork is browned, stir in 2 cloves garlic and 2 tbsp. ginger
    4. Remove from heat
  3. Make dressing
    1. Combine ½ tbsp. ginger, 1 tsp. brown sugar, juice from 4 limes, and 2 tbsp. soy sauce
    2. I find this is easiest done in a mason jar with a lid
  4. Build your bowl
    1. Put rice then ground pork into a bowl
    2. Top with slaw, cucumbers, mint, scallions, cilantro
    3. Pour dressing over entire bowl
  5. Enjoy!

If you have leftovers, I stored the rice and pork in one container, the “greens” in another, and the dressing in a third.

Nutritional information: 393 Calories, 17.8g Fat, 30.9g Carbs, 10.5g Protein

*Recipe adapted from Good Housekeeping