Sweet Chili-Glazed Pork Roast

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 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, 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.

Meanwhile, in a bowl, combine the soy glaze and 3/4 of the sweet chili sauce. Line a sheet pan with foil. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the sheet pan, skin side down. Roast 6 minutes. Leaving the oven on, remove from the oven. Carefully top the partially roasted fish with the glaze. Return to the oven and roast 6 to 8 minutes, or until the fish is browned and cooked through.* Remove from the oven.

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

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.

In a large pan (nonstick, if you have one), heat a drizzle 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 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.

In the same pan, heat the sautéed aromatics on medium-high until hot (be careful, as the liquid may splatter). 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. Serve the roasted fish with the fried rice. Drizzle the fish with the sweet chili mayo. Garnish the rice with the chopped peanuts. Enjoy!