Go Back

Meal Prep Recipe: Thai Larb Rice Bowls

Ruth Kirwan
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main
Servings 4 servings


  • 1 tablespoon peanut or vegetable oil
  • 2 cloves garlic chopped
  • 1 tablespoon lemongrass paste
  • 2 tablespoons light brown sugar
  • 1 pound Farm Promise ground pork
  • 3 tablespoons lime juice
  • 3 leaves basil roughly chopped
  • 1 ½ teaspoon fish sauce
  • ½ teaspoon Thai chili paste optional
  • 4 cups basmati or white long grain rice


  • Cook the rice according to the instructions on the package.
  • Heat the oil in a large pan over medium heat.
  • Add the garlic and lemongrass paste and stir, cooking until fragrant, about 2-3 minutes.
  • Add the brown sugar and stir until melted, then immediately add the pork to the pan. Cook, breaking the pork up with a wooden spoon as it browns until the pork is cooked through completely and no pink parts remain.
  • While the pork is cooking, combine the lime juice, basil, fish sauce and (optional) Thai chili paste in a small bowl, stirring to mix.
  • After the pork is cooked through, remove the pan from heat and stir in the lime juice mixture.
  • Divide the rice into four meal prep containers (or bowls, if serving immediately). Top each container with an even amount of the pork mixture.
  • Cool to room temperature, then store, tightly covered and in the refrigerator, for up to 4 days.