Cumin-Sichuan Pork Roast with Bok Choy & Carrot Fried Rice

Cumin-Sichuan Pork Roast

with Bok Choy & Carrot Fried Rice

35 MIN
+$4.99/serving 2 Servings
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  • with Pork Roast
    1 No Added Hormones, Antibiotic-Free, Certified Humane Pork Roast View recipe
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • 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.)
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    ingredients
    Cumin-Sichuan Pork Roast with Bok Choy & Carrot Fried Rice
    Title
    • 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
    Cook the rice
    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.

    Glaze & roast the salmon
    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.

    Prepare the remaining ingredients
    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.

    Cook the vegetables & egg
    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.

    Make the fried rice
    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.

    Serve your dish
    6 Serve your dish

    Serve the roasted fish and fried rice with the cumin-Sichuan mayo. Enjoy!

    Tips from Home Chefs

    Cook the rice
    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.

    Glaze & roast the salmon
    Prepare the remaining ingredients
    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.

    Cook the vegetables & egg
    Make the fried rice
    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.

    6 Serve your dish

    Serve the roasted fish and fried rice with the cumin-Sichuan mayo. Enjoy!

    Serve your dish
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