Rice Soup with Black Bean Chili Pork and Mixed Mushrooms

Pork with Black Bean Chili www.choppingsticks.com

Let me give you some background into this dish.  I am half Chinese and this is my kind of comfort food.  My mom is an amazing cook and can whip up some delicious homemade Chinese food.  I’m not talking General Tzo’s Chicken, Sesame Chicken or fried rice… I’m talking about fresh veggies, Kimchee, and some perfectly seasoned chicken, pork, beef or fish.  I realize now that we were super spoiled with her home-cooked meals.  I can’t even begin to replicate what she cooked!  I try to though…. I can cook the easier meals – but not the more difficult Szechuan Chinese food.

Rice soup is very close to risotto.  It’s slow cooked short grain rice simmered in chicken stock.  Then you pile pickled vegetables, dried pork, chili bamboo shoots, Kimchee, and for tonight’s dinner, I cooked some black bean chili pork and mushrooms to pile on top.

Rice Soup with Black Bean Chili Pork

Then you top off this delicious rice soup (or porridge) with a fried egg and it’s so creamy and divine.   The only “cooked” item in this dish is the rice, egg, and the black bean chili pork and mushrooms.  You can find all of this at the Chinese store – at the Asian Supermarket off of West Valley in Homewood, Red Bowl off of Greensprings in Homewood, and at the Chinese market off of Hwy 31 in Hoover.  Buy the Pickled Cucumbers, Dried Pork, Kimchee, Chili Bamboo Shoots, and Peanut Gluten (sounds bad but is really delicious).  Peanut Gluten is wheat gluten with peanuts.  If you have any trouble finding these, you can ask the cashier and they’ll take you right to it.  They sell them in smaller jars too if you want to try it out!  If you don’t want to be THAT adventurous, then make the rice and black bean chili pork and eat it with Kimchee and a fried egg.  That would be so good too!  The beauty to this dish is that you can top your rice with any kind of vegetable or protein and it would be delicious.

Black Bean Chili Pork www.choppingsticks.com

Rice Soup with Black Bean Chili Pork and Mixed Mushrooms


  • 2-3 cups short grain rice (sushi rice)
  • Approximately 4 cups water and 2 cups organic chicken broth
  • 1 pound of ground pork
  • 1 package of mixed mushrooms (bought at Publix - mixed oyster, shiitake, portobello and chanterelle)
  • 2 heaping tablespoons black bean chili sauce (found in the Chinese store)
  • 1 tablespoon Sriracha
  • 2 cloves of garlic, grated
  • 1/2 teaspoon sesame oil
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon agave nectar
  • 2 tablespoons of soy sauce, reduced salt
  • Salt and Pepper


  1. Rinse the short grain rice with water at least three to four times to clean it. Then in a large pot, add rice, water and chicken stock. Turn it on high to boiling, then turn the heat down to medium to cook the rice until it is done. If the rice is absorbing too much water, you can add more chicken stock. You want the rice to be soupy - like a porridge. Once done, set aside. You can cook pork while rice is boiling.
  2. I don't add oil to the pan, but you should if you are using a stainless steel pan - to prevent sticking. Add ground pork into a hot pan. Start to brown the pork. Add the grated garlic. Add the black bean chili sauce and mix it in with the pork. Once incorporated, add the Sriracha and stir to mix. Then add the sesame oil, soy sauce, rice wine vinegar, and agave nectar and cook until the pork is done.
  3. Add mushrooms to the pork mixture and mix well. Salt and pepper to taste. Then add a bit of chicken stock or water to the mixture if it starts looking dry. I added a bit of chicken stock so the mushrooms would cook down a bit.
  4. When done, spoon out some rice into a bowl. Add the black bean chili pork and mushrooms, and whatever sides you enjoy eating. Top with a fried egg!
  5. *We added chili bamboo shoots, dried pork, picked cucumbers, kimchee, and peanut gluten to our rice soup!
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