One Pot Rice with Pork and Veggies
I love making this dish on busy weeknights when I don’t have the energy to think about what goes with what. Everything’s in the pot—protein, carbs, veggies—and it always turns out cozy and delicious.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Sharp Knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Fine-Mesh Strainer
Ingredients
For the Pork and Marinade
- 1 lb 450g pork shoulder or pork loin, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp garlic powder
- ½ tsp black pepper
For the Rice and Veggies
- 1 ½ cups long grain white rice rinsed
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup carrots diced
- 1 cup bell peppers any color, chopped
- 1 cup green beans or peas fresh or frozen
- 3 cups chicken broth or water
- 2 tbsp soy sauce
- 1 tbsp oil vegetable or olive oil
- Salt and pepper to taste
- Optional: chopped green onions or sesame seeds for garnish
Instructions
Step 1: Marinate the Pork
- Place your diced pork into a medium bowl.
- Add soy sauce, oyster sauce, sesame oil, garlic powder, and black pepper.
- Toss well until the pork is fully coated in the marinade.
- Let it sit for at least 15–20 minutes (or longer in the fridge if you have time).
- Pro Tip: Marinating even briefly infuses the pork with extra flavor—don’t skip it, especially if using a lean cut like pork loin.
Step 2: Prep the Veggies and Rice
- While the pork is marinating, rinse your rice in a fine mesh strainer until the water runs clear. This removes excess starch and prevents gumminess.
- Dice the onion, mince the garlic, and chop all your vegetables to roughly equal sizes for even cooking.
Step 3: Sear the Pork
- Heat 1 tablespoon of oil in your large pot or Dutch oven over medium-high heat.
- Add the marinated pork in a single layer (you may need to do this in two batches).
- Sear for about 2–3 minutes on each side, until lightly browned. The pork doesn’t need to be fully cooked at this point.
- Remove the pork from the pot and set aside.
- Pro Tip: Don’t overcrowd the pot—browning in batches helps the pork sear instead of steam.
Step 4: Sauté the Aromatics
- In the same pot, add a little more oil if needed.
- Toss in the diced onion and cook for about 2 minutes until softened.
- Add the garlic and stir for another 30 seconds until fragrant.
Step 5: Add the Veggies and Rice
- Stir in the carrots, bell peppers, and green beans (or peas).
- Add the rinsed rice and stir everything together to coat the grains in the oil and flavor.
- Pour in the chicken broth and soy sauce. Give it a gentle stir to combine.
- Return the seared pork and any juices back into the pot.
Step 6: Simmer and Cook
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 18–22 minutes.
- Avoid lifting the lid during cooking—this traps in the steam and cooks the rice evenly.
- Pro Tip: If your pot lid isn’t tight, place a layer of foil between the pot and the lid to help lock in steam.
Step 7: Let It Rest and Fluff
- After the cooking time, turn off the heat and let the pot sit—still covered—for another 5–10 minutes.
- Then, remove the lid and gently fluff the rice with a fork.
Step 8: Garnish and Serve
- Taste and adjust salt or pepper if needed.
- Sprinkle with chopped green onions or sesame seeds for extra flavor and texture.
- Serve hot and enjoy!
Notes
Nutritional Value (per serving)
- Calories: ~450–500 kcal
- Protein: 25–30g
- Carbohydrates: 40–45g
- Fat: 18–22g
- Fiber: 3–5g
- Sodium: 800–1000mg