Sweet Chili-Glazed Pork

Place an oven rack in the center of the oven, then 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 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

While the rice cooks, 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; place on the foil. 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 cooked through (an instant-read thermometer should register 145°F). Transfer to a cutting board and let rest at least 5 minutes. 

While the pork roasts, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; roughly chop. Cut off and discard the root end of the mushrooms; gently separate. Crack the eggs into a bowl; season with salt and pepper and 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. 

While the pork continues to roast, 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 and softened. Add the chopped bok choy and mushrooms; 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.

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 and cook, without stirring, 4 to 5 minutes, or until slightly crispy. Turn off the heat and 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. 

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve with the fried rice. Drizzle the pork with the sweet chili mayo. Garnish the rice with the chopped peanuts. Enjoy!