Ingredients
- 1 X 350 g package of miso & ginger pork strips
- 1 chopped onion
- 750 ml (3 cups) brown rice
- 500 ml (2 cups) edamame
- 1 green bell pepper, diced
- 1 tomato, seeded and diced
- 60 ml fresh coriander, chopped
- 30 ml vegetable oil
- 375 ml (1 1/2 cups) chicken broth
- 3 Kafir lime leaves
Preparations
- In a large skillet, heat oil and cook pork strips over medium-high heat until browned.
- Once browned, add the onion and sauté for about 2 minutes.
- Add the edamame, bell pepper and Kafir lime leaves.
- Add the rice and stir to crystallize.
- Pour in chicken stock and cook over low heat for 15 minutes.
- Let stand for 5 minutes, then serve with chopped coriander and a wedge of lime wedge.
