Ground pork, rice, ginger, garlic, and fresh veggies come together for an easy, flavorful dinner you’ll want every week.

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You know how some recipes just happen? Like, they weren’t planned, they just sort of came together one hungry weeknight when you didn’t feel like ordering takeout again? That’s how this Pork and Rice Bowl with Ginger was born.

It was a random Tuesday. I had half a pack of ground pork left from another recipe, a carrot that was one sad day away from being compost, and a knob of ginger that had been sitting in the fridge since… well, let’s just say before the weekend. I stood there thinking, I should probably do something about this before I cave and order pad thai again.

So I started cooking — browned the pork, grated in the ginger (honestly, too much, but it ended up being perfect), and threw it all over some jasmine rice with herbs and a splash of soy sauce. When I sat down and took that first bite, I swear it was one of those “wait, why is this so good?” moments. You know the ones.

My husband wandered into the kitchen right then, sniffing the air like a cartoon character following a pie on a windowsill. “What’s that smell?” he asked, eyes wide. I told him it was something I made up, and he didn’t believe me until I handed him a bowl. By the time he looked up again, the bowl was empty. That’s when I knew this one was a keeper.

Why You’ll Love This Pork and Rice Bowl with Ginger Recipe?

Okay, first off — this is one of those recipes that makes you look like you really have your life together when, in reality, you just threw dinner together in 30 minutes. (No judgment — I’m always that person at 6 PM, debating between “real food” and cereal.)

This ginger pork rice bowl is ridiculously easy but tastes like something from a cozy neighborhood Asian café. The pork gets caramelized and savory, the ginger adds that warm zing that makes your taste buds wake up, and the fresh veggies — carrots, cucumbers, herbs — make the whole thing feel bright and fresh instead of heavy.

It’s the perfect weeknight balance. A little healthy, a little indulgent. I love that you can tweak it depending on what’s in the fridge — add an egg, swap the rice, toss in some chili oil if you’re feeling bold. No two bowls ever taste exactly the same, and honestly? That’s part of the fun.

Ingredient Notes:

Let’s talk about what makes this Pork and Rice Bowl with Ginger work. It’s simple, but the details matter.

• Ground Pork: It’s juicy, flavorful, and cooks fast. You could use ground chicken or turkey, but pork just has that something — that rich, comforting flavor that makes the whole dish feel complete.

• Fresh Ginger: I know, peeling and grating ginger is kind of annoying. But trust me, it’s worth it. Fresh ginger gives the bowl that little kick that jarred stuff can’t.

• Garlic: Because when has garlic ever been optional? It’s the quiet hero here.

• Soy Sauce: Adds that deep umami saltiness. Use tamari if you’re keeping it gluten-free.

• Onion: Adds a mild sweetness that balances the savory pork and sharp ginger.

• Carrots & Cucumber: Crunchy, colorful, refreshing — they make the dish feel alive.

• Jasmine Rice: Soft, aromatic, and the perfect cozy base for all that flavor.

• Herbs (Mint, Basil, Parsley): Don’t skip these! They’re the pop of brightness that ties it all together.

• Sweet Soy Sauce & Sesame Seeds: The final flourish — they make the dish look and taste like you spent way longer than you did.

How To Make Pork and Rice Bowl with Ginger?

You don’t need anything fancy here — just a skillet, a pot, and a little faith in your multitasking skills.

Step 1: Cook the Rice
Rinse your jasmine rice until the water runs almost clear. Add just enough water to cover it by about ¼ inch. Bring to a simmer, then cover and lower the heat. After about 8–10 minutes, check it — no one likes crunchy rice, but overcooked mush is worse. If it’s tender, remove from heat, cover it again, and let it steam for five minutes. Perfect rice. Every time.

Step 2: Cook the Pork
In a large skillet, heat olive oil and toss in diced onions. Let them cook until they’re glossy and soft — about 3 minutes or so. Add the ground pork and break it apart with a spatula. I like to let it sit a bit before stirring, so it gets those crispy little brown bits. Once it’s mostly cooked, add the garlic, ginger, and soy sauce. Let everything mingle together for another minute or two until it smells so good you start hovering over the stove like a moth to a flame.

Step 3: Assemble the Bowls
Scoop some rice into a bowl, then top it with a generous spoonful of pork. Layer in the cucumbers, shredded carrots, and a handful of herbs. Drizzle on some sweet soy sauce, sprinkle sesame seeds, and give it a squeeze of lime if you’ve got one hanging around. It’s vibrant, flavorful, and somehow feels both comforting and refreshing.

Step 4: The “Dad Add” Pita Sandwich
I know — it sounds random, but this is one of my favorite leftover tricks. Warm up a pita, spread in a little Greek yogurt, stuff it with lettuce, leftover pork, cucumber, and carrots. Add a drizzle of sriracha if you like things spicy. It’s like a lazy fusion lunch, and it totally works.

Storage Options:

If you’ve got leftovers (which is rare in my house), they’ll keep beautifully. Store the pork and rice in airtight containers for up to 5 days. Keep the veggies and herbs separate so they stay crisp. When you’re ready to eat, just reheat the pork and rice in short bursts — or toss them together in a skillet for that fresh-cooked feel. Honestly, I think it tastes even better the next day when the flavors have had time to cozy up.

Variations and Substitutions:

This Pork and Rice Bowl with Ginger is super adaptable — basically, it’s your weeknight safety net.

• Switch up the protein: Ground turkey, chicken, or even tofu works.

• Add some heat: A swirl of chili oil or sriracha makes it pop.

• Different bases: Use brown rice, cauliflower rice, or even noodles.

• More veggies: Bell peppers, edamame, shredded cabbage — go wild.

• Egg lovers: A fried egg on top? Absolutely yes.

What to Serve with Pork and Rice Bowl with Ginger?

This dish really doesn’t need much, but if you’re building a bigger meal, here’s what pairs beautifully:

• Miso Soup: Warm, cozy, and easy.

• Asian Slaw: Adds that tangy crunch.

• Crispy Spring Rolls: I mean, why not?

• Iced Green Tea or Jasmine Tea: Refreshing and light.

Frequently Asked Questions:

Can I make this ahead of time?
Totally. It’s a great meal prep recipe. Just store everything separately and assemble when ready.

What kind of rice should I use?
Jasmine rice is my favorite — soft and fragrant. But really, use whatever you have. Leftover takeout rice works great too.

Can I make it vegetarian?
Yes — tofu or tempeh are awesome substitutes.

This Pork and Rice Bowl with Ginger is one of those recipes that feels like it gets you. It’s simple but comforting, full of flavor without being fussy. It’s that midweek dinner you make when you’re tired, hungry, and don’t want to think too hard — but still want something that tastes amazing.

Every time I make it, I’m reminded how food doesn’t have to be complicated to feel special. It’s the small things — the smell of ginger sizzling in the pan, the first bite of perfectly seasoned pork over rice, the way it makes even an ordinary Tuesday feel a little brighter.

So, next time you’ve got that half pack of ground pork sitting in the fridge, give this a shot. It’s easy, it’s cozy, and it might just surprise you — the way all the best recipes do.

Can’t wait to hear what you think.

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Pork and Rice Bowl with Ginger

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

A flavorful rice bowl featuring savory ground pork, aromatic ginger, fresh herbs, and crisp vegetables — a balanced, satisfying meal ready in under 40 minutes.

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4 Servings

Ingredients

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For the Bowls:

• 1 tablespoon olive oil
• ½ cup diced white onion
• 1 pound ground pork
• 3 cloves garlic minced
• 1 tablespoon freshly grated ginger about 1-inch piece, peeled
• 1 tablespoon soy sauce or tamari for gluten-free option
• 1 large carrot shredded
• 1 medium cucumber thinly sliced
• ⅓ cup fresh parsley leaves
• ⅓ cup fresh basil leaves
• ⅓ cup fresh mint leaves
• 1 cup dried jasmine rice
• 1 lime sliced, for serving
• Sweet soy sauce for drizzling
• Sesame seeds for garnish

For the “Dad Add” Pita Sandwich (Optional):

• 1 pita round
• 2 tablespoons Greek yogurt
• Green leaf lettuce
• ⅓ cup leftover ginger pork mixture
• Shredded carrot
• Sliced cucumber
• Sriracha optional

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Instructions

 

Prepare the Rice

1. Rinse the jasmine rice under cold running water until the water runs mostly clear. Place the rice in a medium saucepan and add enough water to cover it by approximately ¼ inch. Bring to a simmer over medium-high heat. Once simmering, stir once, cover the pot, and reduce the heat to low. Allow the rice to cook gently for 8–10 minutes, or until tender. Drain any excess water if necessary, remove from heat, and let it steam, covered, for an additional 5 minutes. Fluff with a fork before serving.

Cook the Pork

1. In a large skillet set over medium-high heat, heat the olive oil. Add the diced onions and cook for 3–4 minutes, or until translucent and fragrant. Add the ground pork, breaking it apart with a spatula, and cook for 7–8 minutes, or until fully browned and cooked through.
2. Once the pork is nearly done, add the minced garlic, grated ginger, and soy sauce. Stir well to combine and cook for 1–2 minutes to allow the flavors to meld. Remove from heat and set aside.

Assemble the Rice Bowls

1. Place ½ to ¾ cup of cooked jasmine rice into each serving bowl. Spoon ½ cup of the pork mixture over the rice. Top with sliced cucumber, shredded carrot, and a mixture of parsley, basil, and mint. Drizzle lightly with sweet soy sauce and sprinkle with sesame seeds. Garnish with lime wedges and serve immediately.

Prepare the “Dad Add” Pita Sandwich (Optional)

1. Warm the pita round in the microwave for 15 seconds or until soft. Cut it in half and gently open the pockets. Spread 1 tablespoon of Greek yogurt inside each half, add lettuce, ¼ cup of the reheated pork mixture, shredded carrot, and cucumber slices. Add a drizzle of sriracha, if desired, and serve warm.

Notes

To make this Pork and Rice Bowl with Ginger completely gluten-free, replace the soy sauce with tamari or certified gluten-free soy sauce. Additionally, confirm that all condiments — including sweet soy sauce — are labeled gluten-free, as some varieties may contain wheat-derived ingredients. The remainder of the recipe, including rice, vegetables, and herbs, is naturally gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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