Filipino-Inspired Beef and Pork Rice Bowls

Swap to veg protein

Family Friendly

New

with Fried Egg and Shallot Rice

3 min

Difficulty: 2/3

Asian

An homage to one of the quick and functional family-friendly recipes of the Philippines known as 'giniling,' this is a dinnertime passport to this Southeast Asian paradise.

Allergens

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Sesame

Fish

Utensils

Measuring Spoons

Large Non-Stick Pan

Medium Pot

Measuring Cups

Medium Non-Stick Pan

Tags

Family Friendly

New

Quick Prep

SEO

Ingredients

Ground Beef and Pork Mix

250 g

Egg

2 unit(s)

Basmati Rice

0.75 cup

Sweet Bell Pepper

1 unit(s)

Green Peas

56 g

Carrot, julienned

56 g

Garlic Puree

1 tbsp

Crispy Shallots

28 g

Tomato Sauce Base

4 tbsp

Beef Stock Powder

1 tbsp

Soy Sauce

1 tbsp

Sugar

0.25 tsp

Salt

0.063 tsp

Oil

0.5 tbsp

Pepper

0.063 tsp

Butter

1.5 tbsp

Preparation

Add rice, and 1 tbsp (2 tbsp) butter to boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Remove from heat. Set aside, still covered.

While rice cooks, core, then cut pepper into 1/2-inch pieces.

Heat a large non-stick pan over medium-high heat.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, peppers and peas. Cook, stirring often until lightly charred, 3-4 min.
Add carrots. Cook, stirring often until veggies are tender-crisp. 1-2 min.
Transfer to a plate and cover to keep warm.

Reheat the same pan over medium-high.
When the pan is hot, add beef and pork mix to the dry pan.
Cook, breaking up meat into smaller pieces, until no pink remains, 4-5 min.**
Reduce heat to medium. Add garlic puree, tomato sauce base, stock powder, soy sauce, 1/2 tsp (1 tsp) sugar and 1/3 (1/2 cup) water. Stir to mix.
Add veggies. Cook, stirring often, until sauce has thickened slightly and veggies are soft, 2-3 min.

Heat a medium non-stick pan over medium heat.
When the pan is hot, add 1/2 tbsp (1 tbsp) butter and swirl pan, until melted.
Crack in eggs.
Season with salt and pepper.
Pan-fry, covered, until egg whites are set, 2-3 min.** (NOTE: Yolks will still be runny! Also, if preferred, pan-fry eggs using 1/2 tbsp oil instead of butter.)