The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Japanese Ginger Pork & Edamame Rice
Pork Strips, Vinegar 'Sushi' Rice, Mangetout & Edamame, Spring Onion, Furikake
Ready in 20
High protein
New
6 plants
Low sat fat
Serving size
Ingredients
- 160g mangetout
- 1 pak choi
- 100g edamame beans (Soya)
- 1 tbsp furikake (Sesame) (Black Sesame (48%), White Sesame (43%), Salted Shiso Leaf: (Red Shiso, Sea Salt, Ume Plum seasoning (Ume plum, sea salt)).)
- 50g honey
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tbsp rice wine vinegar
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4cm fresh ginger
- 500g free-range pork strips
- 2 tbsp sesame oil (Sesame)
Nutritional Information
Calories: 516
Protein: 39g
Carbs: 44g
Fat: 20g
Japanese Ginger Pork & Edamame Rice
Pork Strips, Vinegar 'Sushi' Rice, Mangetout & Edamame, Spring Onion, Furikake
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Cooking Instructions
- Trim the pak choi and cut into bite-sized pieces. Halve the mangetout. Finely grate the ginger.
- Heat a large frying pan with 2 tsp oil on medium-high heat. Add the pork and cook for 5-7 minutes, until brown and nearly cooked through. Add the ginger, honey, tamari, half the vinegar and half the sesame oil. Simmer for 1 minute until the sauce has thickened and the pork is cooked through.
- Meanwhile, heat another large frying pan with 1 tsp oil on medium-high heat. Add the pak choi, mange tout and edamame to the pan. Cook for 3-4 mins, until starting to brown. Add the rice and break it up with a wooden spoon. Add 100ml water and a pinch of sea salt and cook for 2-3 mins, until piping hot. Stir through the remaining vinegar and sesame oil.
- Serve the sesame rice with the ginger pork on top. Scatter over the furikake.
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