Asian style risotto with pork and bok choy

Asian style risotto with pork and bok choy


1 person made this

I made this by accident one night! It was meant to be fried rice but instead of using cooled-overnight rice (the best rice to make fried rice as the texture is drier), I had instead used freshly steamed rice which was moist and fluffy

domestic_goddess Western Australia, Australia

Serves: 4 

  • 300g lean pork, sliced finely
  • 2-3 cloves garlic, chopped finely
  • 1 brown onion, thinly sliced (or same amount of spring onions)
  • 1 bag of bok choy (or any other chinese veg), cut into pieces
  • 2-3 tbsp oil (I use olive or canola oil)
  • 1-2 eggs
  • 3 tbsp (approx) Asian sauces. Either oyster sauce, hoisin sauce, dark soy sauce, a mix or to taste
  • 1.5 tbsp cornflour mixed with 2 tbsp water (optional)
  • 4 cups freshly cooked rice

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Cook rice in a rice cooker. Whilst rice is being cooked, chop/slice the above ingredients
  2. In a wok over medium heat add some oil and stir fry the garlic and onions until onions soften. Add in the sliced pork and the oyster and hoisin sauce (cook for a further 2 minutes until pork is cooked). Beat in the two eggs. Add in the bok choy until bok choy wilts but colour is still bright green. Add in corn flour mixture at this point, if using.
  3. Once rice has cooked (this should take about 20 minutes depending on the size of the rice cooker) add in the rice to the wok and mix through. add in dark soy sauce for colour. Serve hot.

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