Chinese Pork And Rice Casserole
A hearty Chinese-style pork and rice casserole packed with fresh vegetables, savory soy sauce, and aromatic sesame oil, perfect for comforting family dinners.
Ingredients
- 4 quarter size slices fresh ginger (unpeeled) ⓘ
- 3 cloves garlic ⓘ
- 4 scallions ⓘ
- 2 medium carrots ⓘ
- 4 c. chopped Chinese or nappa cabbage ⓘ
- 3/4 lb. lean ground pork ⓘ
- 1 c. raw rice ⓘ
- 1/2 lb. small mushrooms ⓘ
- 1 c. beef broth ⓘ
- 1 c. water ⓘ
- 2 Tbsp. reduced-sodium or regular soy sauce ⓘ
- 2 Tbsp. chopped parsley ⓘ
- 2 Tbsp. Oriental sesame oil ⓘ
Instructions
- In a food processor, finely chop the ginger and garlic.
- Add the scallions and coarsely chop them.
- Remove from the processor and set aside.
- In the same processor work bowl, coarsely chop the carrots, then remove and set aside.
- Add the Chinese cabbage and coarsely chop it.
- In a large skillet, warm 1 tablespoon of sesame oil over medium-high heat until hot but not smoking.
- Add the ginger, garlic, scallions, and ground pork; stir-fry, breaking up the meat, until the pork is no longer pink, about 5 minutes.
Tips & Substitutions
For added depth of flavor, consider marinating the ground pork in soy sauce and sesame oil for 30 minutes before cooking. If you don’t have nappa cabbage, regular cabbage works in a pinch. You can also substitute ground turkey or chicken for a lighter option. Don't skip the ginger; it's essential for that authentic Chinese flavor. If you like heat, add some red pepper flakes or chili oil.
Serving Suggestions
Serve the casserole hot, garnished with additional chopped scallions and parsley for a fresh touch. It pairs beautifully with steamed jasmine rice and a side of stir-fried green beans. For a complete meal, consider serving alongside a light cucumber salad or your favorite Chinese appetizers like egg rolls or dumplings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth to prevent drying out and microwave in short intervals, stirring occasionally. Alternatively, reheat on the stovetop over medium heat, adding a little liquid if necessary.
Nutrition & Diet Analysis (per serving)
Each serving of Chinese Pork And Rice Casserole contains roughly 1125 calories, with 36g protein, 80g carbohydrates, and 77g fat. It is an excellent source of vitamin A (237% of the Daily Value), vitamin D (114% of the Daily Value), and dietary fiber (81% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use pre-cooked rice instead of raw rice in this recipe?
Yes, you can use pre-cooked rice, but reduce the cooking time accordingly. Add the cooked rice during the last 10 minutes of simmering to allow it to absorb the flavors without becoming mushy. Just ensure the casserole is heated through before serving.
What can I substitute for lean ground pork?
If you prefer a different protein, ground chicken or turkey works well as a substitute. For a vegetarian option, try using crumbled tofu or tempeh seasoned with soy sauce and sesame oil. Adjust cooking times as needed based on the chosen protein.
Can I make this casserole ahead of time?
Absolutely! You can prepare the entire casserole ahead, then cover and refrigerate it until ready to bake. Just allow it to come to room temperature before placing it in the oven. Alternatively, you can assemble it and freeze it for up to 2 months, then bake it directly from frozen, increasing the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).