Cumin-Sichuan Pork Roast

with Bok Choy & Carrot Fried Rice

35 MIN

+$4.99/serving 2 Servings

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with Salmon

From the Test Kitchen

Our crowd-pleasing fried rice is topped with rich roasted pork, which gets bold flavor from a coating of fragrant cumin-Sichuan sauce. We’re also using some of this savory sauce in our irresistibly creamy, spiced mayo—perfect for dipping or spreading on top.
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Nutrition

PER SERVING
Calories

790 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
½ cup Long Grain White Rice
1 Pasture-Raised Egg
10 oz Baby Bok Choy
2 cloves Garlic
2 Tbsps Mayonnaise
6 oz Carrots
1 Tbsp Soy Sauce
3 Tbsps Cumin-Sichuan Peppercorn Sauce

step-by-step

instructions

Cook Along

1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any or impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Glaze & roast the salmon

Meanwhile, line a sheet pan with foil. Place half the cumin-Sichuan sauce in a bowl; set aside. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the sheet pan, skin side down. Evenly top with the remaining cumin-Sichuan sauce. Roast 10 to 13 minutes, or until browned and cooked through.* Transfer to a plate. Cover with foil to keep warm.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

3 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. To the bowl of reserved cumin-Sichuan sauce, add the mayonnaise; stir to combine. Taste, then season with salt and pepper if desired.

4 Cook the vegetables & egg

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten egg. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg to thoroughly combine. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

5 Make the fried rice

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat and stir in the soy sauce. Transfer to the bowl of cooked vegetables and egg; stir to combine. Taste, then season with salt and pepper if desired.