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Lunch recipe · from the recipe book

Chili Garlic Pork Fried Rice with Cabbage

Crispy-edged ground pork and fluffy fried rice tossed with tender cabbage, kale and spinach in a punchy, garlicky chili sauce.

Chili Garlic Pork Fried Rice with Cabbage

Ingredients

  • 1⅓ cups250 gLong-grain white rice, dry
  • 1¾ cups420 gWater
  • 1 lb450 gGround pork, 84% lean
  • 3½ cups shredded250 gGreen cabbagethinly shredded
  • 4¾ cups chopped100 gKalestems removed, chopped
  • 3⅓ cups loosely packed100 gBaby spinach
  • 6 cloves18 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 3 medium45 gGreen onionssliced, whites and greens kept separate
  • 2½ tbsp35 gLow-sodium soy sauce
  • 1¾ tsp3 gCrushed red pepper
  • 1½ tsp10 gHoney
  • 2 tsp10 gApple cider vinegar
  • 1 tbsp14 gCanola oildivided
  • 1⅛ tsp5 gToasted sesame oil

Steps

  1. Rinse the rice, then bring the rice and the water to a boil in a saucepan; cover, simmer on low 15 minutes, rest 5 minutes, fluff and spread the rice on a tray to cool for 30 minutes so it fries without clumping.
  2. While the rice cools, prep the vegetables: shred the cabbage, chop the kale, mince the garlic, grate the ginger and slice the green onion, keeping whites and greens apart.
  3. Make the chili garlic sauce: stir together the soy sauce, red pepper flakes, honey, cider vinegar and toasted sesame oil in a small bowl.
  4. Heat half the canola oil in a large skillet over medium-high heat. Add the ground pork, press it flat and let it brown undisturbed 3 minutes, then break it up and cook until crisp in spots and it reaches 160°F (71°C). Transfer the pork to a plate.
  5. Add the remaining half of the canola oil to the skillet. Add the garlic, ginger and green onion whites and stir 30 seconds until fragrant.
  6. Add the cabbage and kale and stir-fry 3 to 4 minutes until crisp-tender.
  7. Add the cooled rice, spread it out and let it sizzle 2 minutes, then toss and fry 2 minutes more.
  8. Return the pork to the skillet, pour in the chili garlic sauce and add the spinach; toss until the spinach wilts and everything is coated, about 1 minute.
  9. Sprinkle with the green onion greens and serve hot.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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