Sesame & Ginger Pork Rice Bowl
June 9, 2026 • 0 comments
This Sesame & Ginger Pork Rice Bowl is a quick and satisfying one-pan meal packed with savory ground pork, colorful vegetables, and leafy greens. It's packed with nutrient-dense, immune-boosting ingredients.
Served over rice and topped with green onions and sesame seeds, it's an easy weeknight dinner that's both wholesome and full of flavor.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1) Ground Pork
- (4 cups) Leafy greens of choice - spinach, Bok choi, kale, Swiss chard, or a combination
- (1) medium Onion - thinly sliced
- (3) Carrots - grated or thinly sliced
- (8 oz or 1 cup) Mushrooms - sliced
- (1 Tablespoon) Fresh Ginger - grated
- (4) Garlic cloves - diced
- (4 cups) Cooked White or Brown Rice for serving
- (2) Green onions - sliced
- (for serving) Sesame Seeds
- (3 Tablespoons) Coconut Aminos
- (1 Tablespoon) Rice Vinegar
- (1 Tablespoon) Sesame Oil
- (1/2 Teaspoon) Red Pepper Flakes
Directions
- In a small bowl, whisk together the coconut aminos, rice vinegar, sesame oil, and red pepper flakes. Set aside.
- Heat a large skillet or wok over medium-high heat. Add the ground pork and cook for 5–7 minutes, breaking it apart as it browns. Cook until no longer pink.
- Add the onion, carrots, mushrooms, ginger, and garlic. Stir-fry for 4–5 minutes, or until the vegetables begin to soften and become fragrant.
- Add the leafy greens and cook for 2–3 minutes, stirring frequently, until wilted.
- Pour the sauce over the pork and vegetables. Stir well to coat everything evenly, then cook for an additional 1–2 minutes to allow the flavors to combine.
- Divide the cooked rice between four bowls. Top with the sesame ginger pork mixture.
- Garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
- Baby spinach cooks quickly and creates a softer texture, while kale and Swiss chard provide a heartier bite.
- Add extra vegetables such as bell peppers, snap peas, or broccoli for additional color and crunch.
- For more heat, increase the red pepper flakes or add a drizzle of chili oil before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
