The seasoned pork is ready to eat straight from the package, which means you can have dinner on the table in under twenty minutes. Warm the pork gently in a skillet with a splash of water to loosen the glaze, then serve over steamed rice with a raw vegetable alongside to brighten the plate.

Serves 2. 20 minutes, 8 at the stove.

About 530 calories a serving, 20 g protein, 98 g carbohydrate, 5 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 and one-half cups of water to a boil in a small pot with a pinch of salt. Stir in 1 cup of rice, cover, and reduce heat to low. Cook for 15 minutes until the water is absorbed and the rice is tender; do not lift the lid.15 min
2. While the rice cooks, heat 1 teaspoon of oil in a skillet over medium heat. Add the pork cubes and 2 tablespoons of water, stirring occasionally until heated through and the glaze slightly thickens, about 5 minutes. Taste and add salt if needed.5 min
3. Slice the cucumber thinly or trim and chop the scallion. Fluff the rice with a fork and divide between two bowls. Top each with half the pork and its glaze, then scatter the raw vegetable over the top.

Note Swap the raw vegetable for steamed broccoli or bok choy if you prefer something warm. Leftover pork keeps refrigerated in an airtight container for three days and reheats gently in a skillet with a little water. Serve with extra soy sauce or hot sauce on the side.