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Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Rice Bring a small pot with rice and 1½ cup water to a boil over high heat. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.Remove from burner and set aside covered.While rice cooks, prepare ingredients.
Prepare the Ingredients Trim cucumber, halve lengthwise, and cut into ¼" half-moons on an angle.Stem and coarsely chop cilantro.
Pickle the Vegetables Combine cucumber, matchstick carrots, and rice wine vinegar in a mixing bowl. Set aside at least 10 minutes.
Cook the Pork Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.Add ground pork, ginger, and seasoning blend to hot pan. Cook, breaking up with a spoon, until no pink remains and meat is slightly caramelized, 5-7 minutes.Stir in teriyaki glaze and cook until glaze is absorbed, 1-2 minutes.Season with a pinch of pepper.Remove from burner.
Finish the Dish Plate dish as pictured on front of card, topping rice with pork and pickled vegetables and garnishing with cilantro. Bon appétit!