Glazed Pork Roast with Bok Choy & Carrot Fried Rice
45g of Protein

Glazed Pork Roast

with Bok Choy & Carrot Fried Rice

40 MIN
2 Servings
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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 mixing some of this savory sauce with our irresistibly creamy, spiced mayo—perfect for drizzling on top.
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Dietary Information

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45g Of Protein
  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Glazed Pork Roast with Bok Choy & Carrot Fried Rice
Title
  • 1 Pork Roast
  • ½ cup Long Grain White Rice
  • 10 oz Baby Bok Choy
  • 6 oz Carrots
  • 2 cloves Garlic
  • 1 Pasture-Raised Egg
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Soy Sauce
  • 3 Tbsps Cumin-Sichuan Peppercorn Sauce
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 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 pork
2 Glaze & roast the pork

Meanwhile, line a sheet pan with foil. Place half the cumin-Sichuan sauce in a bowl; set aside. Pat the pork dry with paper towels. Place in a separate bowl; season with salt and pepper. Add the remaining cumin-Sichuan sauce; turn to coat. Transfer to the sheet pan. Roast 25 to 27 minutes for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

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

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.

Slice the pork & serve your dish
6 Slice the pork & serve your dish

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork and fried rice with the cumin-Sichaun mayo. Enjoy!

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Glazed Pork Roast

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 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 pork

Meanwhile, line a sheet pan with foil. Place half the cumin-Sichuan sauce in a bowl; set aside. Pat the pork dry with paper towels. Place in a separate bowl; season with salt and pepper. Add the remaining cumin-Sichuan sauce; turn to coat. Transfer to the sheet pan. Roast 25 to 27 minutes for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

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

Glaze & roast the pork
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 Slice the pork & serve your dish

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork and fried rice with the cumin-Sichaun mayo. Enjoy!

Slice the pork & serve your dish
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