Spiced Pork Roast with Bok Choy & Carrot Fried Rice

Spiced Pork Roast

with Bok Choy & Carrot Fried Rice

35 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 irresistibly spicy black bean-chile 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
    720 Cals (est.)
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fresh
ingredients
Spiced Pork Roast with Bok Choy & Carrot Fried Rice
Title
  • 1 Pork Roast
  • ½ cup Long Grain White Rice
  • 1 Pasture-Raised Egg
  • 10 oz Baby Bok Choy
  • 2 cloves Garlic
  • 6 oz Carrots
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Soy Sauce
  • 3 Tbsps Savory Black Bean-Chile Sauce

Spiced Pork Roast

Glaze & roast the pork
1 Glaze & roast the pork

Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Pat the pork dry with paper towels. Place in a bowl; season on all sides with salt and pepper. Add half the black bean-chile sauce; turn to coat. Transfer to the foil. 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.

2 Cook the rice

Meanwhile, carefully rinse the rice (sifting through for any small stones 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.

Cook the rice
Prepare the ingredients
3 Prepare the 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 and beat until smooth. In a separate bowl, combine the mayonnaise and remaining black bean-chile sauce. 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 black bean mayo. Enjoy! 

Slice the pork & serve your dish
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