Ingredients for Ground Pork Peas And Rice Casserole
- Long Grain Rice
- 1 1/4 cups water
- Fresh Peas
- Peanut Oil
- 1 pound ground pork
- Light Soy Sauce
- Dark Soy Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine (or dry sherry)
- 2 green onions, thinly sliced
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How to Make Ground Pork Peas And Rice Casserole
- Rinse the rice under cold water until the water runs clear. Combine the rinsed rice and water in a large, heavy-bottomed saucepan. Bring to a boil over high heat.
- Once boiling, reduce heat to low, cover tightly, and simmer for 10 minutes.
- After 10 minutes, the surface of the rice should look uneven and slightly cratered. Turn off the heat and let the rice steam, covered, for 5 more minutes.
- While the rice simmers, prepare the pork mixture. If using fresh peas, blanch them in boiling water for 2 minutes, then immediately plunge into ice water to stop the cooking process. Drain well and set aside.
- Heat the oil in a wok or large skillet over medium-high heat. Add the ground pork and stir-fry for 1 minute, breaking it up with a spatula.
- Add the peas (fresh or thawed frozen), soy sauce, oyster sauce, and rice wine to the skillet. Stir-fry for another 2 minutes until the pork is cooked through and the sauce has thickened slightly.
- Stir in the sliced green onions.
- Gently spoon the pork and pea mixture on top of the cooked rice in the saucepan.
- Cover the saucepan and cook over the lowest possible heat for 15 minutes, or until heated through and the flavors have melded.
- Serve immediately, drizzling extra oyster sauce over the top if desired. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
14g
Fat
50g
Carbs
27g
