One-Pot Wonders
Scallion and Coconut Rice with Pork
Popular on Food52
97 Reviews
jtakade
August 7, 2023
I thought this sounded so delicious, but I was disappointed, and the family was too. I doubled the garlic and ginger, and added significantly more lime, but it was just so bland. It tasted better with an extra sprinkle of salt, and some chili flakes and hot sauce, but I would not make this again unless I made major mods. Maybe the pork needed more seasoning in addition to the fish sauce, some soy, or some acid...so sad because I wanted to love it!
NXL
January 24, 2021
Oh, man! Is this ever good! The only change I made was to add s few hot pepper flakes. Next time I'd probably add more greens to reduce my guilt factor.
rlsalvati
May 1, 2020
Very well received by my family. Having everything prepped and ready to go is crucial on this. I'll be adapting this to use the veg and meat on hand in the future.
Suma C.
July 23, 2019
Made this with ground turkey just to make it a little bit leaner. Came together really quickly and turned out great! Was happy to have leftovers for lunch!
Kimberly B.
July 12, 2019
So good! I love that this recipe is so adaptable. I wanted more of the coconut flavor, so I used coconut oil in place of the canola. I also swapped out the ground pork for chunks of pork tenderloin for a heftier dish - it worked perfectly. The finished dish is just lovely, the flavors have great balance, I think next time I'll use even more scallions though (I used 6). Also, I cooked the bok choy separately in sesame oil with garlic and ginger, finished it with tamari; I think I'll do this next time too, but add in some other vegetables, like snow peas or asparagus, to up the veg a bit and balance all that rice. I can see this dish going into regular rotation around here as it's not seasonal - it works just as well for summer nights as it will in the winter, it's a GREAT recipe!
gingerroot
July 12, 2019
Thank you so much Kimberly B.! Love your edits and will have to try it with pork tenderloin. So glad you enjoyed it. Cheers! Gingerroot
emcsull
May 8, 2019
what is calrose rice, can I substitute something for it ?
gingerroot
May 20, 2019
Hi! Calrose is a medium grained rice, notably from CA. Any rice suitable for sushi (not long grained) will work.
Freebird
August 21, 2017
The whole family really enjoyed this. I added a few handfuls of shredded carrot with the bok choy just to get more veg into the dish and finished with a drizzle of tamari. This is going in the rotation!
sheri
February 3, 2017
Had some bok choy and this recipe came up in my search. I had all the other ingredients on hand too except ground pork. Had cooked left-over pork chop from dinner the previous night so grated it (never done that before and it works!) and as it was already cooked, just heated it up with the other ingredients. Voila and yum and yum!
Andreea
September 5, 2016
I discovered this recipe a couple of months ago and I've already made 5 or 6 times, it's now become part of our dinner rotation. Since we're vegetarian I make it with crumbled tofu and vegetable stock and skip the fish sauce but it's still v flavorsome.
Anna F.
May 22, 2016
Delicious recipe! We made a few tweaks, mostly because our absurd grocery store was out of ground pork and bok choy. I live in Iowa right now, it's nonsense that they should run out of pork...
stevemr
May 18, 2016
This has become one of our standbys. Since we don't usually use bok choy, and our supermarket sells it in groups of three or four heads, we use ALL of them, and it not only increases the healthiness of the dish, but it extends it without in any way diminishing the flavor.
QueenieFrancie
May 18, 2016
I made this dish according to the recipe last night. It was pretty good but a bit too oily. The flavors were a little bland but I don't know if it's just me. I am favoring strong flavored foods lately. Anyway, the next time i make this I will punch up the garlic and ginger and maybe add some toasted coconut. I barely tasted any coconut flavor by using full fat coconut milk. I used baby bok choy and it was so good, I need to remember to buy it every week!
FJT
January 31, 2016
Loved this recipe! I used arborio rice as I always have that on hand for risottos and it took a bit more liquid than stated and I used coconut oil for all the frying. My husband was disappointed that there weren't any leftovers ... apparently I shouldn't have bothered halving the recipe for just the two of us!!
shannonelizabeth
December 4, 2015
I never comment, but after seeing this pop up on the main page of the site, I have to say: Make this dish! I seem to always need additional time to cook it, but boy, when it's done - oooweeey!
Daniel G.
November 25, 2015
I look forward to making this. Coconut rice I love and it's so simple. But what can I use instead of baby bok choy??
www.eatwithbellaanddan.com
www.eatwithbellaanddan.com
Megan T.
November 25, 2015
You could use any green, really. Chard would work, regular bok choy, spinach, kale. Any cooking green should suffice!
Renee B.
August 11, 2015
Ground turkey worked great in place of pork. I used a hefty 2 T of both minced garlic and minced ginger. I added 1/4 cup chopped cilantro, including some stems. Finally, the grocer's bok choy was old so I used fresh green beans cut on the diagonal. Just barely steam sautéed them in the pan used for scallions. I accidentally bought full fat coconut milk so didn't need to add more oil to make up for the fact that the turkey was 93% fat free. The meal was delicious. I'll definitely make it again but with low-fat coconut milk. Thanks for posting the recipe!
Renee B.
August 10, 2015
Do you think substituting ground chicken or turkey for a non-pork eater would work well? Maybe add a little more oil since both are (presumably) lower in fat?
savorthis
August 10, 2015
I use chicken in recipes like this a lot, but my new favorite is tofu. I take a very firm tofu, cut it into 4 pieces and drain it well on kitchen towels pressing to remove as much water as possible. You can then grate it on the large holes of a grater and achieve almost the same texture as ground meat. I usually brown the tofu first (before adding garlic, ginger etc) because it takes a little while, but I bet it would be great in this recipe!
Megan T.
August 10, 2015
I think it would work, I'd just heed my comments below about adjusting the spices and it'd be a great start. Report back!
Renee B.
August 10, 2015
Thanks, Megan and Savorthis. I will definitely increase the spices. We both like lots of flavor. Tofu would be fine for me but not for him! I'll try the chicken or turkey (whichever I can get at the grocery today) and will report back.
gingerroot
August 10, 2015
Hi Renee, if you are using lean turkey or chicken you might need a little more oil. Whatever you try, I'm looking forward to hearing how it turns out!
Megan T.
June 15, 2015
Absolutely loved this recipe. Our butcher gave us around 1.25lbs of ground pork when we ordered a pound, so we decided to up the spices to compensate for the addition of extra ground pork. We used around two tablespoons plus the one teaspoon for both the ginger and the garlic and it was perfect. It could potentially use a little more salt if you're using the bok choy, but this can be added per each person's personal taste once it's plated. We also used two jalapenos in the recipe (sauteed it with the pork), which added a bit of heat. Next time I'd try serranos since we were adding chile sauce/hot sauce as we were eating. Other than that, the flavors were wonderful and we can't wait to eat the leftovers!
gingerroot
August 10, 2015
Thanks for your feedback, Megan! As I mention deep in the comments, I usually add a little heat but kept it out this time for my kids. I will definitely try it with a serrano the next time I make it - I think you're right that it would add just the right amount of heat.
Lisa Y.
May 17, 2015
This is really good - I made this without reading the modifications below. Next time I will definitely add a bit of heat and some cilantro. I tossed in some live leaves that I had on hand and that gave nice flavor to the rice. I used 2 heads of baby bok choy, and added salt to that while cooking. Also, I used some sesame oil in crisping the green onions. Lastly, I used short grain brown rice which did take longer to cook, but this recipe was very easy to adapt. Yum.
Monica L.
August 24, 2017
Hi Lisa! We are brown rice eaters too... did you have to add more liquids in cooking this with brown rice?
Virginia M.
February 19, 2015
Echoing sentiments below, this really was very delicious. If you like everything spicy, as my fiance does, you will not be disappointed by adding Sriracha. It's really great comfort food and also makes great leftovers.
Christy L.
February 1, 2015
I didn't have baby bok choy so I used broccolini instead. Adding more ginger and cilantro also made it more fragrant. Turned out great. The recipe says it serves four but my boyfriend and I ended up eating ALL of it!For some reason, the rice made me really thirsty so I might try adding more coconut milk the next time. Thanks for uploading the recipe =)
aepk
February 1, 2015
I had lamb + spinach around instead of pork+bokchoy. I thought it was great! I also followed the suggestions below to add cilantro. I had some leftover from another meal, so I finely chopped the stems. awesome recipe. thanks!
gingerroot
June 2, 2015
Hi aepk,
Thanks for your comment. For some reason I did not receive a notification about it. Glad you enjoyed it - will have to try it with lamb.
Thanks for your comment. For some reason I did not receive a notification about it. Glad you enjoyed it - will have to try it with lamb.
Chamindika
December 9, 2014
this is an amazing recipe! I've already made it 5 times, so delicious! Everyone I've made it for has loved it, brilliant recipe!
gingerroot
December 9, 2014
Thanks so much for letting me know! I'm thrilled you are enjoying this recipe. Happy Holidays!
Sarah E.
October 19, 2014
Just made this tonight--yum! Shopping for ingredients on a Sunday night at Whole Foods, I was disappointed but not surprised to find out they were sold out of ground pork. I was really set on trying this recipe tonight, however, so I decided to use another pork option that was in stock: super thin-sliced organic pork. I chopped the thin slices into small pieces, and it was delicious! It was also very quick to cook the pork because the pieces of meat were so thin. The only other substitution I made to the recipe was to use mostly vegetable stock instead of chicken (I used 1 cup veggie stock and 1/4 cup chicken stock), and I threw in some toasted sesame seeds at the end. I will definitely make again, and may double up on the bok choy amount next time!
gingerroot
October 28, 2014
Hi Sarah, so glad you enjoyed this and I love your pork substitution and sesame seed addition. I will have to remember that!
Myrica V.
September 16, 2014
Delicious! Added a bit of chopped spinach in the end, and topped it with some toasted peanuts. Very good and really easy!
tara H.
August 19, 2014
made this for dinner last night- upped the coconut milk to broth ratio and added some crushed red pepper flakes and it came out AMAZING! Definitely going into the recipe rotation and if there are leftovers- they do heat up really nicely! Must try!
gingerroot
October 28, 2014
Yum, crushed red pepper flakes are a great addition. Thanks for your comment, Tara!
Ashlee F.
August 10, 2014
Rice is such an easy dish. With this recipe, it makes it even better to eat on a weeknight when yo're looking for a quick dinner.
SpaCook
July 15, 2014
This was tasty, and most importantly, picky, meat-averse toddler approved! Someone may have mentioned this already, but for those as reluctant to go all the way back through the comments as I am, I added salt to the rice as it was brought to the boil. Thanks for a great family weeknight staple. Those recipes are hard to come by!!
gingerroot
October 28, 2014
Thanks for letting me know, SpaCook! Apologies my reply is so belated - for some reason your comment went into my spam folder. I'm glad you and your family enjoyed it!
Carol R.
July 1, 2014
Love, love this. Found out about it by my best fiend and had to make it. Family loved it and I have a 17 year old picky eater. At the end I added a drizzle of sesame oil, sesame seeds, a squeeze of siracha and chopped cilantro. Served it with a nappa cabbage and marinated cucumber salad. I will make this again.
gingerroot
July 2, 2014
So glad to hear it went over well! Love your additions. Thanks for letting me know, Carol.
Lisa
June 22, 2014
Amazing, husband loved it so much! Did Step #3 in rice cooker to cut down on time, worked marvelously. Used kale instead of bok choy, great as well. This recipe is so adaptable, we will be making it again and again.
gingerroot
June 24, 2014
Thanks so much for letting me know! Step #3 in the rice cooker is so smart - I will have to try that next time. Cheers!
Kari L.
May 19, 2014
Made this tonight for dinner. It's good not great. I honestly think it needs more spices and more heat, and I really like the idea of using roast pork instead of ground pork. I may try it again.
gingerroot
May 20, 2014
Hi Kari, thanks for your feedback. Your tweaks sound like they'd be delicious. I tend to want heat as well - this was a weeknight dinner I put together with what I had on hand, taking into account my kids' less-spicy loving palates. Also, I noticed I forgot to add a step - to add a pinch of salt to the hot, crisped scallion greens.
Michelle S.
May 19, 2014
Made this tonight for dinner. Husband loved it. I added 1/2 cup of chopped sauteed shiitake mushrooms and 1/4 cup of chopped cilantro at the end. Voila!
Kari L.
May 17, 2014
Looking forward to making this next week. I love simple yet very satisfying rice dishes.
gustus
May 16, 2014
This was great tonight with leftover roast pork cut into small cubes like hash, which I added once the garlic and ginger were browned. And I've never seen a recipe that actually calls for using the dark green ends of scallions...crisping them is a nifty idea.
gingerroot
May 16, 2014
Yum, using leftover roast pork sounds delicious! I'm also glad you liked the crispy scallions - I've decided crispy alliums make just about anything better.
stevemr
May 15, 2014
Absolutely delicious. It needed a little salt to taste (perhaps 1 tbsp). Also, since the ground pork came in a 1 lb package, I used the whole thing, which did not hurt one bit!!
gingerroot
May 15, 2014
I'm so glad to hear it, stevemr. You know, I just realized that I forgot to include my step of adding a pinch of salt to the hot crispy scallions as they are draining on the paper towel. I'm glad you added salt to taste. Thanks for letting me know!
ghainskom
May 15, 2014
This is really one of these occurrence where the end result is much more than just the addition of the original elements. The flavors in the end are subtly blended together. I was glad I double the recipe from the get go :)
molly Y.
May 14, 2014
congratulations, lady!!!!! my boyfriend and i polished off an entire batch of this tonight :-P
Rebecca H.
May 14, 2014
You could also do like a version of Scallion Oil noodles and toss in some soaked and drained dried shrimp when frying the scallions. The shrimp takes a good long time to crisp up though so add way before the scallions if you like some crunch.
JoAnne L.
May 14, 2014
Could easily be made vegan by substituting tofu for the pork and vegetable broth for the chicken broth. I would also swap out the fish sauce for a fish less variety. Now THAT sounds yummy to me!
LoraineL
May 14, 2014
I feel that it would become a totally different dish if you substitute these ingredients! Yummy, certainly, but different!
gingerroot
May 14, 2014
Mmm...that version sounds delicious to me too, JoAnne! You could even try tamari or Braggs for the fish sauce. Report back if you try it that way.
JoAnne L.
May 14, 2014
I will probably use diluted Tamari. I'm in the middle of a move so it will be awhile but I'll let you know how it turns out. Thanks for the yummy recipe!
Julie
May 11, 2014
Made this tonight, it was so yummy!!! I ended up using brown rice, which worked fine, it just needed about 10 more minutes to cook in the chicken stock and coconut milk. really great, balanced flavors, and pretty easy to throw together...thanks for the recipe!
LoraineL
May 11, 2014
Wonderful, wonderful recipe. I love the ginger, and the crispy green onions were fantastic. I will do again, and probably soon!
gingerroot
May 11, 2014
So glad you enjoyed this LoraineL! Thanks for letting me know. The ginger and crispy green onions are my favorite parts too.
Kukla
May 9, 2014
Congratulations Jenny on being one of the finalists!!! I loved your Golden Quinoa Cakes and made them a few times already and I am sure I’ll love this dish also, because what is not to love when the ingredients are simple but so bright? Good luck!
gingerroot
May 10, 2014
Thank you, Kukla! I appreciate your good wishes. Hope you enjoy this if you give it a try.
ChefJune
May 9, 2014
This sounds wonderful - and I have everything in the house to make it this weekend! Lucky us!!! Congrats on being a finalist.
cookinginvictoria
May 8, 2014
Yay, Jenny! Big, big congrats on being named a finalist. This delicious sounding recipe sounds wonderful. Saved -- and on my must-try soon list! :)
gingerroot
May 10, 2014
Oh thank you Paula! I appreciate your kind words. Hope you all enjoy this as much as we do.
EmilyC
May 8, 2014
Hooray -- big congrats gingerroot! I tested this and loved it! So glad to see it in the finalist circle.
gingerroot
May 8, 2014
Oh EmilyC! Thank you so much!! I'm so glad you enjoyed this - it was a lovely surprise to see it here this morning. : )
aargersi
April 23, 2014
Yum. I am making this. We have everything in the pantry except the rice but calrose is short grain right? Could I use bomba - the fat little paella fellas?
gingerroot
April 23, 2014
Hi A! Thanks! Hope you enjoy it. I looked at a food thesaurus and I think subbing bomba rice should work just fine. I thought calrose was short grain as well, but according to the bag, it's medium.
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