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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein13% · 31g
Carbs41% · 96g
Fat46% · 47g
2g
Fiber
840mg
Sodium
3.3g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
18th pctl
More protein than 18% of 1,474 meals
Protein density
3.3g /100cal
Leaner than 11% of meals
vs Pork average
1% lighter
This950
Avg957
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✕ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Quick✓ Easy Prep
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Sour Cream
White Wine Vinegar
Red Cabbage and Carrot Mix
Umami Ginger Sauce
Sesame Seeds
Ground Pork
Scallions
Jasmine Rice
Sriracha
Cucumber
Salt
Butter
Sugar
Cooking Oil
Black Pepper
How to make it
1
Wash and dry produce.In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to serve.Meanwhile, trim and thinly slice scallions, separating whites from greens.
2
In a medium bowl, combine half the vinegar (you’ll use the rest later), ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt.Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core. Stir cucumber ribbons into bowl with vinegar mixture.Set aside, tossing occasionally, until ready to serve.
3
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add cabbage and carrot mix; cook, stirring, until just tender, 1 minute. Season with salt and pepper.Transfer to a plate.
4
Heat a drizzle of oil in same pan over medium-high heat. Add scallion whites; cook until fragrant, 1 minute.Add pork* and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.Stir in half the sesame seeds (save the rest for serving) and remaining vinegar. Cook for 30 seconds, then stir in umami ginger sauce.Bring to a simmer, then immediately turn off heat. Season with salt and pepper.
5
While pork cooks, in a small bowl, combine sour cream with Sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
6
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper.Divide rice between bowls; top with pork, cabbage and carrots, and pickled cucumber (draining first). Drizzle with Sriracha crema. Garnish with scallion greens and as many remaining sesame seeds as you like. Serve.
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Wash and dry produce.In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to serve.Meanwhile, trim and thinly slice scallions, separating whites from greens.
2
Step 2
In a medium bowl, combine half the vinegar (you’ll use the rest later), ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt.Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core. Stir cucumber ribbons into bowl with vinegar mixture.Set aside, tossing occasionally, until ready to serve.
3
Step 3
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add cabbage and carrot mix; cook, stirring, until just tender, 1 minute. Season with salt and pepper.Transfer to a plate.
4
Step 4
Heat a drizzle of oil in same pan over medium-high heat. Add scallion whites; cook until fragrant, 1 minute.Add pork* and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.Stir in half the sesame seeds (save the rest for serving) and remaining vinegar. Cook for 30 seconds, then stir in umami ginger sauce.Bring to a simmer, then immediately turn off heat. Season with salt and pepper.
5
Step 5
While pork cooks, in a small bowl, combine sour cream with Sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
6
Step 6
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper.Divide rice between bowls; top with pork, cabbage and carrots, and pickled cucumber (draining first). Drizzle with Sriracha crema. Garnish with scallion greens and as many remaining sesame seeds as you like. Serve.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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