45g of Protein

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 a 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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Dietary Information

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45g Of Protein

Nutrition

PER SERVING
Calories

890 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Pork Roast
1 cup Long Grain White Rice
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 East Asian-Style Sautéed Aromatics

step-by-step

instructions

Cook Along

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 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.

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 with the glaze. Return to the oven and roast 6 to 8 minutes for medium (the center may still be slightly pink), or until the pork is 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.

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 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.

5 Make the fried rice

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.

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!