Sweet Chili-Glazed Pork Roast with Vegetable Fried Rice

Sweet Chili-Glazed Pork Roast

with Vegetable Fried Rice

50 MIN
4 Servings
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From the Test Kitchen

In this spin on classic Chinese-American favorite––fried rice––we're highlighting tender bites of bok choy, mushrooms, and carrots. It’s a satisfying partner for slices of glazed pork finished with a drizzle of sweet chili mayo.
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  • Nutrition
    PER SERVING
  • Calories
    840 Cals (est.)
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fresh
ingredients
Sweet Chili-Glazed Pork Roast with Vegetable Fried Rice
Title
  • 1 Pork Roast
  • 2 Pasture-Raised Eggs
  • 15 oz Baby Bok Choy
  • ¾ lb Carrots
  • 4 oz Mushrooms
  • 3 Tbsps Roasted Peanuts
  • ¼ cup Sweet Chili Sauce
  • 2 Tbsps Soy Glaze
  • ¼ cup Mayonnaise
  • 1 Tbsp Soy Sauce
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 1 cup Jasmine Rice
time-saving
tips & techniques
Cook the rice
1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Make the glaze & roast the pork
2 Make the glaze & roast the pork

Meanwhile, in a bowl, combine the soy glaze and 3/4 of the sweet chili sauce. Line a sheet pan with foil. Pat the pork dry with paper towels. Season with salt and pepper on all sides. Transfer to the sheet pan. Roast 30 minutes. Leaving the oven on, remove from the oven. Carefully top the roasted pork with the glaze. Return to the oven and roast 6 to 8 minutes, or until the pork is browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes. 

*An instant-read thermometer should register 145°F.

Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop. Crack the eggs into a bowl and season with salt and pepper; beat until smooth. Roughly chop the peanuts. In a bowl, combine the mayonnaise, remaining sweet chili sauce, and 1 tablespoon of water; season with salt and pepper. 

Cook the vegetables & eggs
4 Cook the vegetables & eggs

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots and mushroom pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and 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 eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to combine. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

Make the fried rice
5 Make the fried rice

While the pork rests, in the same pan, heat the sautéed aromatics on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 4 to 5 minutes, or until slightly crispy. Turn off the heat and carefully stir in the soy sauce. Transfer to the bowl of cooked vegetables and eggs; 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 with the fried rice. Drizzle the pork with the sweet chili mayo. Garnish the rice with the chopped peanuts. 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. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 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 Make the glaze & roast the pork

Meanwhile, in a bowl, combine the soy glaze and 3/4 of the sweet chili sauce. Line a sheet pan with foil. Pat the pork dry with paper towels. Season with salt and pepper on all sides. Transfer to the sheet pan. Roast 30 minutes. Leaving the oven on, remove from the oven. Carefully top the roasted pork with the glaze. Return to the oven and roast 6 to 8 minutes, or until the pork is browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes. 

*An instant-read thermometer should register 145°F.

Make the glaze & roast the pork
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop. Crack the eggs into a bowl and season with salt and pepper; beat until smooth. Roughly chop the peanuts. In a bowl, combine the mayonnaise, remaining sweet chili sauce, and 1 tablespoon of water; season with salt and pepper. 

4 Cook the vegetables & eggs

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots and mushroom pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and 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 eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to combine. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

Cook the vegetables & eggs
Make the fried rice
5 Make the fried rice

While the pork rests, in the same pan, heat the sautéed aromatics on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 4 to 5 minutes, or until slightly crispy. Turn off the heat and carefully stir in the soy sauce. Transfer to the bowl of cooked vegetables and eggs; 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 with the fried rice. Drizzle the pork with the sweet chili mayo. Garnish the rice with the chopped peanuts. Enjoy!

Slice the pork & serve your dish
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