Sweet Chili-Glazed Pork with Vegetable Fried Rice

Sweet Chili-Glazed Pork

with Vegetable Fried Rice

50 MIN
2 Servings
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From the Test Kitchen

In this spin on classic fried rice, we're highlighting tender bites of bok choy 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
    970 Cals (est.)
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ingredients
Sweet Chili-Glazed Pork with Vegetable Fried Rice
Title
  • 1 Pork Roast
  • 1 Pasture-Raised Egg
  • ½ cup Long Grain White Rice
  • 10 oz Baby Bok Choy
  • 6 oz Carrots
  • 3 Tbsps Roasted Peanuts
  • 3 Tbsps Sweet Chili Sauce
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Soy Sauce
  • 2 Tbsps Mayonnaise
  • 3 Tbsps Asian-Style Sautéed Aromatics
Cook the rice
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 small stones or impurities). Drain thoroughly. In a medium 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.

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; transfer to 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 for medium (the center may still be slightly pink), or until the pork is 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.

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 off and discard the root ends of the bok choy; roughly chop. Crack the egg into a bowl; 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 & egg
4 Cook the vegetables & egg

In a large pan (nonstick, if you have one), heat 1 tablespoon 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; 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 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 egg; 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!

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Cook the rice
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 small stones or impurities). Drain thoroughly. In a medium 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.

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; transfer to 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 for medium (the center may still be slightly pink), or until the pork is 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.

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 off and discard the root ends of the bok choy; roughly chop. Crack the egg into a bowl; 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 & egg

In a large pan (nonstick, if you have one), heat 1 tablespoon 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; 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 combine. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

Cook the vegetables & egg
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 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 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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