• 500 g pack Thai jasmine rice by Sainsbury's
  • 1 tbsp olive oil by Sainsbury's
  • 1 onion, peeled and finely chopped
  • 500 g extra lean British pork mince by Sainsbury's
  • 1 tbsp lemon grass paste by Sainsbury's
  • 2 tbsp ginger, peeled and grated
  • 200 g pak choi by Sainsbury's, washed and cut in half lengthways
  • 4 spring onions, washed and finely sliced on the diagonal


  1. 1

    Cook the rice according to pack instructions. Meanwhile, heat the oil in a wok over a high heat until smoking. Add the onion and stir-fry until softened. Tip in the pork mince and stir-fry for 10 minutes until cooked. Stir in the lemongrass paste and ginger and toss for 1 minute until heated through.

  2. 2

    Meanwhile, bring a large pan of water to the boil, add the pak choi and blanch until just tender (about 2 minutes).

  3. 3

    To serve, stir the chopped spring onions through the rice and divide between four plates, along with the pork stir-fry and steamed pak choi.

Nutritional Details

Each serving provides
  • Energy 1666kj 398kcal 20%
  • Fat 10.9g 16%
  • Saturates 2.5g 13%
  • Sugars 3.4g 4%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 548kj/131kcal

Each serving provides

12.9g carbohydrate 1.3g fibre 11.1g protein

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