Deeply savory gochujang adds a mild heat to these quick-cooking grain bowls.
Leftover brown rice can also be used in these grain bowls.
Add pork; cook 5 minutes or until browned, stirring to crumble.
Photo: Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless
Add white onion, 1/4 cup scallions and garlic; cook 4 minutes.
Add 1/3 cup water; cook 1 minute, scraping pan to loosen browned bits.
Remove from heat; stir in remaining 1/2 cup scallions, gochujang, soy sauce and brown sugar.
Heat rice according to package directions.
Place pork mixture and rice in bowls; top with cilantro and vinegar, and serve with lime wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
