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cambodian

Fermented Fish And Pork Rice Bowl With Cabbage And Basil

This stir-fried dish pairs jasmine rice, dry with ground pork, cabbage, shredded and fresh basil leaves. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

35 g Protein
63 g Carbohydrates
29 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 54g jasmine rice, dry 197 kcal
  • 100g ground pork 242 kcal
  • 114g cabbage, shredded 28 kcal
  • 13g prahok (fermented fish paste) 23 kcal
  • 6g garlic, minced 9 kcal
  • 18g shallot, sliced 13 kcal
  • 13g vegetable oil 115 kcal
  • 4g palm sugar 15 kcal
  • 9g fresh basil leaves 3 kcal
  • 18g lime wedges 5 kcal

Cooking instructions

  1. jasmine rice
    Cook the jasmine rice in water until tender; keep warm.
  2. garlicshallotvegetable oil
    Heat a skillet over medium heat with vegetable oil. Add garlic and shallot and cook for 30 seconds.
  3. ground pork
    Add ground pork and cook, breaking it up, until no longer pink, about 5 minutes.
  4. prahok (fermented fish paste)palm sugar
    Stir in prahok and palm sugar and cook 1 minute to meld. Add a splash of water if it looks dry.
  5. cabbagefresh basil leaves
    Add shredded cabbage and stir-fry just until slightly wilted, 1 to 2 minutes. Turn off heat and stir in basil.
  6. jasmine riceground porklime wedges
    Serve the pork mixture over warm rice with lime wedges for squeezing.

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