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By Lucy

Vietnamese-style pork and veggies

9 steps
Prep:25minCook:20min
Rough recipe from Hello fresh.
Updated at: Sun, 05 Oct 2025 10:17:46 GMT

Nutrition balance score

Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
36
High

Nutrition per serving

Calories805.5 kcal (40%)
Total Fat47.5 g (68%)
Carbs58.9 g (23%)
Sugars10.2 g (11%)
Protein37.3 g (75%)
Sodium1250.9 mg (63%)
Fiber6.1 g (22%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
In a small saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant (1-2 minutes). Add jasmine rice, water, a generous pinch of salt, then bring to the boil.
Step 2
Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed.
Step 3
While rice is cooking, thinly slice the celery. Cut carrot in half moons. Trim green beans and roughly chop.
Step 4
In a small bowl, combine ginger paste, crushed peanuts, hoisin sauce, soy sauce and brown sugar.
Step 5
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery, carrot and green beans, tossing, until tender (about 5-6 minutes). Season to taste. Transfer to a bowl. Cover to keep warm.
Step 6
Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook pork mince, breaking mince up with a spoon, until browned (about 3-4 minutes). Drain oil from pan for best results.
Step 7
Add sauce mixture and cook, stirring, until bubbling for 30 seconds. Transfer to a bowl. Cover to keep warm.
Step 8
Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Crack in the eggs. Fry until yolk is cooked to your liking, 4-5 minutes.
Step 9
Divide garlic rice between bowls. Top with pork and veggies. Top with a fried egg to serve.