Pork Rice Bowls

Pork Rice Bowls
Ground Pork Rice Bowls
Yield: 6 servings


  • 1 pound ground pork
  • ¼ cup low-sodium soy sauce
  • 1 Tablespoon corn starch
  • ½ teaspoon ginger powder
  • ½ teaspoon garlic powder 
  • 1 teaspoon sugar
  • ½ cup low-fat sour cream
  • 1-2 teaspoons Sriracha sauce
  • 3 cups cooked brown rice
  • 1 cup cucumber, scrubbed with clean vegetable brush under running water, sliced
  • 1 cup carrot, scrubbed with clean vegetable brush under running water, peeled and shredded
  • 1 jalapeno pepper (optional), scrubbed with clean vegetable brush under running water, sliced
  • ½ cup cilantro, gently rubbed under cold running water, chopped
  • 1 cup pickled vegetables or kimchi (optional)*


  1. Wash hands with soap and water.
  2. In a large skillet, brown ground pork until internal temperature reaches 160°F when measured with a food thermometer. Drain fat.
  3. In a small bowl, combine soy sauce, corn starch, ginger powder, garlic powder and sugar. Add to cooked meat and mix well. Cook for 1 minute or until the meat is coated and the sauce has thickened.
  4. Divide rice into 6 bowls. Top with meat, cucumber, carrot, jalapeno and cilantro. Add pickled vegetables, such as pickled daikon radish, carrots or kimchi, if desired. Drizzle with spicy sour cream and enjoy!
  5. Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information:

  • Calories 330
  • Total Fat 10g
  • Saturated Fat 2.5g
  • Cholesterol 60mg
  • Total Carbohydrates 33g
  • Fiber 3g
  • Total Sugars 4g, includes 1g Added Sugars
  • Protein 29g
  • Vitamin D 0%
  • Calcium 6%
  • Iron 10%
  • Potassium 10%
Nutrition Software Used: 
ESHA Food Processor