Ginger Pork Cabbage Rice Bowls

Ginger pork and sweet cabbage over rice. Let some pork crumbles brown before stirring for a more savory bowl.

Why you’ll love this recipe

• Ginger pork and sweet cabbage over rice.
• Let some pork crumbles brown before stirring for a more savory bowl.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz ground pork
• 3 cups cabbage, shredded
• 3/4 cup rice
• 2 tsp ginger, grated
• 1 tbsp soy sauce
• 1 tsp olive oil
• 1 1/2 cups water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Prep the ingredients

   Bring rice and measured water to a boil, cover and simmer low 15 minutes. Rest 5 minutes.

2. 02

   Heat oil in a skillet over medium-high

   Heat oil in a skillet over medium-high. Cook pork 7–9 minutes, breaking it into crumbles, until 160°F.

3. 03

   Cook it through

   Add cabbage and ginger; stir-fry 5 minutes until cabbage softens.

4. 04

   Bring it together

   Stir in soy sauce and spoon the pork mixture over fluffed rice.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Let some pork crumbles brown before stirring for a more savory bowl.

Make it your own

Use ground turkey and cook it to 165°F instead.

What to serve with it

Divide the base evenly between bowls, then arrange the main ingredient and vegetables in separate sections. Spoon any cooking juices over the base just before serving.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.