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.
Coconut & Honey Pork with Veggie Fried Rice
Take your next weeknight dinner to the Philippines with this vibrant feast. Sizzle juicy free-range diced pork with chilli and tamari. Add fibre-rich, brown rice and crunchy veg. Pour over a delicious sauce of coconut, honey, ginger, garlic and tamari - then dig in!
Ready in 20
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 300g free-range diced pork
- 1 unwaxed lime
- 1 chilli
- 1 spring onion
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 25g honey
- 40g creamed coconut
- 80g sugar snap peas
- 1 pepper
Nutritional Information
Calories: 582
Protein: 43g
Carbs: 52g
Fat: 23g
Ingredients
- 25g honey (use half)
- 40g creamed coconut (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 x 150g free-range diced pork
- 1 chilli (use half)
- 80g sugar snap peas (use half)
- 1 pepper (use half)
- 1 spring onion (use half)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 581
Protein: 43g
Carbs: 52g
Fat: 23g
Coconut & Honey Pork with Veggie Fried Rice
Take your next weeknight dinner to the Philippines with this vibrant feast. Sizzle juicy free-range diced pork with chilli and tamari. Add fibre-rich, brown rice and crunchy veg. Pour over a delicious sauce of coconut, honey, ginger, garlic and tamari - then dig in!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, a small saucepan & a measuring jug
Make the sauce
- Add the creamed coconut, honey, ginger & garlic paste, half the tamari and 150ml water (75ml for 1 person) to the small saucepan. Bring to a boil, then simmer for 8-10 mins, stirring regularly, until thickened. Remove from the heat and set aside
Fry the pork
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pork and cook for 6 mins, until golden. Season with salt and pepper
Finish the prep
- Dice the pepper into 2cm chunks. Thinly slice the spring onion, keeping the green and white parts separate. Deseed and finely dice the chilli. Quarter the lime
Build the dish
- Add the pepper and spring onion whites to the pork and cook for 3 mins, then add the sugar snaps, half the chilli (use less for less heat) and the remaining tamari. Cook for a further minute, until the veg is soft and the pork is cooked through
- Add the rice and half the sauce to the pan, breaking it up with a wooden spoon. Cook for 2-3 mins, until piping hot.
- Add a squeeze of lime and season to taste
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Share the pork and rice between bowls and drizzle over the remaining coconut sauce. Garnish with the spring onion greens and remaining chilli (for those who'd like the heat). Serve with the remaining lime wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.