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Cook
35m
Cook
35m
Ingredients
Method
Nutrition
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Step 1
Add the 1 cup rice and 1 ¾ cup water to the large pot on medium high heat. Bring to a boil. Reduce to a simmer and cover. Set a timer for 15 minutes.
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For
4
M
I
3/4
cup
Rice, uncooked
1 1/2
cup
Water
1
Cucumber, English is best
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Per Serving
Calories
471kcal
Fat
15g
Carbs
44g
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SUBSTITUTIONS
Instead of ground pork, you can use any ground meat!
STORAGE
Allow everything to come to room temp and then store in airtight containers. I like using these containers to keep my pickled veggies separate from the pork and rice.
If you want, you can make just half of the pickled veggies at first, then dress the rest when you need it. This will keep it fresher.
REHEATING
Remove rice and pork from your meal prep container and add to a bowl. Heat for 1-2 minutes, stirring halfway through. Then add the pickled veggies to the bowl. Top with spicy mayo.
REDUCE FOOD WASTE
Leftover carrots or radishes? Use them up in a salad this week or next- they will stay fresh for awhile in the fridge.
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