Rice with pork and mushrooms

To simplify things, nothing beats a single dish! All the ingredients in one dish… that’s the idea behind this delicious and simply irresistible rice dish.

Ingredients for 2 persons

  • 400 g of plain cooked rice (= 2 cups)
  • 250 g of boneless pork loin ribs (or boneless chops or pork cutlets)
  • 200 g of fresh mushrooms. Use fresh mushrooms of your choice. I use white mushrooms (button mushrooms), but you can be fancy and use shiitake mushrooms, or even add other vegetables.
  • 1 tablespoon of olive oil
  • 1 tablespoon of ground ginger
  • 4 tablespoons of salted soy sauce
  • 250 ml of beef broth (= 1 cup) = 1 cube of beef stock + 250 ml of boiling water

Directions

If you don’t have cooked rice…

Cook 140 g of raw rice to have the 400 g of cooked rice needed for this recipe.

Step 1:

Remove excess fat, then cut pork into small cubes.

Step 2:

Rub the mushrooms under water, then cut them into pieces.

Step 3:

In a frying pan or a wok, heat the oil with the ground ginger over low heat (3/10). When the ginger starts to brown, add the pork cubes. Mix.

Increase the power of the fire (7/10) and continue cooking, stirring regularly.

When the pieces of pork are lightly browned, add the mushrooms. Mix.

Fry the pork with the mushrooms for another 2 minutes.

Step 4:

Add soy sauce and beef broth. Stir and increase the heat to bring the mixture to a boil.

Reduce the heat to medium (5/10), cover and cook for 10 minutes until the pork is more tender.

Step 5:

After 10 minutes of cooking, add the cooked rice. Mix and continue cooking for a few minutes… When all the rice grains are coated with sauce and sufficiently heated, your dish is ready to be served.

Add a few drops of water if the rice seems dry or if the dish is too salty. On the contrary, if the dish is not salty enough for your taste, add a few drops of soy sauce.

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