Teriyaki Pork Rice Bowl

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“As Aired On August 14, 2012 by Chef Bryan Woolley.”

Ingredients Nutrition

  • 13 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon cornstarch (plus corn starch to coat pork)
  • 2 lbs pork, cut into bite size pieces and lightly coated with corn starch
  • 2 cups assorted chopped vegetables (broccoli, carrots, water chestnuts, snow peas, etc.)
  • 1 tablespoon freshly minced ginger
  • 2 garlic cloves, minced
  • 4 cups cooked rice
  • cooking oil (vegetable, canola, peanut, etc.)
  • salt and pepper


  1. In a small saucepan combine soy sauce, brown sugar, onion powder, garlic powder and corn starch. Whisk together and bring to a boil to cook out the starch and allow mixture to thicken. Set aside to cool.
  2. Heat a large wok or sauté pan on the stove and just enough cooking oil to lightly coat the wok or sauté pan. (about 2 teaspoons – 1 tbsp).
  3. Sauté coated pork pieces in the wok or sauté pan until completely cooked. Remove and place on a paper towel to absorb any excess grease.
  4. Transfer the freshly minced ginger, garlic, and vegetables to the wok or sauté pan and sauté for about 1 minute.
  5. Transfer pork back to the wok and sauté until hot.
  6. Serve over prepared rice, drizzle with teriyaki sauce and Enjoy! Serves 4-6 depending on portion sizes.

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