Adapted from:


  • 1 cup uncooked brown or white rice
  • 8–12 oz (1/2–3/4 lb) ground pork (or other ground meat)
  • 1.5 cups mushrooms, cut into chunks or slices
  • 1/2 medium onion, sliced into wedges
  • 1 cup carrots, julienned, or cut into match sticks
  • 3 Tablespoons grated fresh ginger
  • 2 cloves garlic, minced or grated
  • 4 cups chopped leafy greens – bok choy, spinach, kale, collards, etc.
  • 3 Tablespoons tamari or soy sauce, divided
  • 1/2 Tablespoon vinegar (rice wine, white, or apple cider)
  • 1/4 – 1/2 teaspoon cayenne powder or red pepper flakes
  • garnish: sesame seeds and green onions


  1. Cook rice according to package instructions.
  2. Heat a large pan or wok over high heat. Dump in the ground pork and let cook, undisturbed for a few minutes until it is dark brown on the bottom. Flip and repeat on the other side. When both sides are dark, add 1 Tablespoon soy sauce and break up the meat, cooking until it is browned on all sides. Remove from pan and set aside.
  3. Reduce heat to medium-high. Drain off most of the oil, leaving enough to cook the vegetables (about a tablespoon or so). If you have lean meat, you might need to add a Tablespoon of butter or coconut oil. Add the onions and mushrooms and sauté until the mushrooms are a little brown. Add the carrots and cook for about 5 minutes more. Add the ginger, garlic, chili powder, rice vinegar, 1 Tablespoon soy sauce, and the leafy greens. Cook until wilted, then mix in the meat.
  4. Taste, add remaining 1 Tablespoon soy sauce if needed, and adjust seasoning as desired. Serve over rice and enjoy!