Ingredients
Scale
- 1 lb ground pork (or pork shoulder cubes)
- 1.5 cups long-grain white rice
- 3 cups chicken or vegetable broth
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup frozen peas and carrots
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- Salt and black pepper to taste
- Optional: Green onions for garnish
Instructions
- Heat the vegetable oil in a large pot or deep skillet over medium-high heat. Add the diced onion and cook for 3 to 4 minutes until it becomes translucent. Crumble the ground pork into the pan and cook until it is fully browned. Use a wooden spoon to break the meat into small pieces. Once the pork is no longer pink, stir in the minced garlic and cook for another 60 seconds until fragrant.
- Add the dry, uncooked white rice directly into the pot with the pork and onions. Stir the rice constantly for about 2 minutes. This “toasting” phase helps the rice develop a nutty flavor and ensures the grains stay fluffy and individual rather than clumping together into a mushy mess.
- Pour in the chicken broth and soy sauce. Use your spoon to scrape any browned bits off the bottom of the pot; that is where all the flavor lives. Bring the mixture to a rolling boil. Once boiling, turn the heat down to the lowest setting and cover the pot with a tight-fitting lid. Let it simmer undisturbed for 15 to 18 minutes.
- After the simmer time is up, quickly lift the lid and scatter the frozen peas and carrots over the top. Do not stir them yet. Replace the lid and let the pot sit off the heat for 5 minutes. The residual steam will perfectly cook the vegetables. Finally, remove the lid and use a fork to gently fluff the rice, mixing the pork and vegetables evenly throughout the dish.
- Cook Time: 35 minutes