|
Yields: 4 servings |
Ingredients
|
TOOLS NEEDED: CLICK TO BUY
|
INDUCTION 21 CERAMIC COATED STEEL FRY PAN (12.5 IN.) |
INDUCTION 21 STEEL SAUCEPAN WITH STRAINER (2.5 QT.) |
 |
 |
1. Heat oil in fry pan over medium-low. Add the pork, use spatula to break up. and cook until browned (about 5-7 minutes.)
*Be sure not to use metal spatula on the ceramic coated pan.
2. Add ½ cup water to the cooked pork. Then add white onion, green onion, garlic, and carrots. Stir to combine. Turn heat down to low. Cook for 7 minutes.
3. Bring 4 cups of water to a boil in the pour-spout saucepan (using measurement markings inside pan) over medium-high heat. Add the rice, cover with lid, and turn heat down to medium-low. Cook until water is absorbed. (About 15 minutes.)
4. In a small bowl, mix together the gochujang sauce, soy sauce, and brown sugar. Pour onto meat and stir.
5. Plate rice and top with pork and vegetables. Squeeze fresh lime juice on top if desired along with extra green onions!
Enjoy!
