Sticky Rice with Mung Beans and Pork
A quick and savory Vietnamese-inspired bowl of sticky rice topped with seasoned ground pork, mung beans, and fresh herbs. Ready in about 20 minutes, this makes a satisfying breakfast or light meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 25g
Ingredients
- 2 cups cooked sticky rice
- ½ cup cooked mung beans
- ½ pound ground pork
- 2 stalks green onions
- ½ cup red bell pepper
- 2 tablespoons soy sauce
Instructions
- 1
In a skillet over medium-high heat, cook the 0.5 lb ground pork, breaking it up, until browned and cooked through, about 5-6 minutes.
- 2
Add the 2 tbsp soy sauce and 0.5 cup diced red bell pepper to the pork. Cook, stirring, until the pepper softens, about 2 minutes.
- 3
Stir in the 2 cups cooked sticky rice and 0.5 cup cooked mung beans. Cook, stirring, until everything is hot and well combined, about 3 minutes.
- 4
Slice the 2 green onions thinly. Remove the rice mixture from heat and stir in most of the green onions, reserving a few for topping.
- 5
Serve the rice in bowls, topped with the remaining green onions. Add extra soy sauce or chili flakes if you like.
Tools you’ll need
- skillet
- spatula
- knife
- cutting board
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