This quick mix packs in big flavour with only a little fat. It’s got everything we love about san choy bau (savoury pork mince, water chestnuts) but with added rice! Pop it in the oven while you get on with other things, then enjoy an easy meal.
300g (1 1/2 cups) brown rice
250g lean pork mince
1 carrot, peeled, coarsely grated
2 garlic cloves, crushed
2 tsp grated fresh ginger
60ml (1/4 cup) hoisin sauce
2 tbsp soy sauce
2 tsp chicken stock powder
625ml (2 1/2 cups) boiling water
227g can water chestnut slices, drained, chopped
3 green shallots, sliced
2 tsp sesame oil
Baby cos or small iceberg lettuce leaves, rinsed, to serve
3 Method Steps
Step 1Preheat oven to 200°C/180°C fan forced. Lightly oil a 3cm deep, 20 x 30cm baking tray. Place the rice(300g (1 1/2 cups) brown rice), pork mince (250g lean pork mince), carrot (1 carrot, peeled, coarsely grated), garlic (2 garlic cloves, crushed), ginger (2 tsp grated fresh ginger), hoisin (60ml (1/4 cup) hoisin sauce) and soy sauce (2 tbsp soy sauce) in a large bowl. Use clean hands to mix until well combined. Transfer mixture to prepared tray, spreading evenly over the base into corners. Use fingertips to rough the surface.
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Step 2Whisk together the stock powder (2 tsp chicken stock powder) and boiling water (625ml (2 1/2 cups) boiling water) in a jug. Carefully pour over the rice mixture. Cover tightly with foil and bake for 1 hour.
Step 3Add chestnuts (227g can water chestnut slices, drained, chopped), shallot (3 green shallots, sliced) and sesame oil (2 tsp sesame oil). Use a fork to break up the mince and stir until well combined. Set mixture aside to cool slightly. Serving with lettuce leaves (Baby cos or small iceberg lettuce leaves, rinsed, to serve).