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Sweet Chili-Glazed Pork with Vegetable Fried Rice

Serves: 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes


Ingredient #
Pork Roast (each) 1
Eggs (each) 2
Asian-Style Sautéed Aromatics (cups) 0.66
Soy Glaze (tablespoons) 2
Long Grain White Rice (cups) 1
Carrots (pound) 0.75
Roasted Peanuts (tablespoons) 3
Mayonnaise (cups) 0.25
Baby Bok Choy (ounce) 15
Mushrooms (ounce) 4
Sweet Chili Sauce (cups) 0.25
Soy Sauce (tablespoons) 1


1. Place an oven rack in the center of the oven; preheat to 450°F. 2. Make the glaze: In a bowl, combine the soy glaze and 3/4 of the sweet chili sauce. Set aside. 3. Roast the pork: Line a sheet pan with foil. Pat the pork dry with paper towels. Season with salt and pepper on all sides; transfer to the foil lined pan. Roast 30 minutes. (Begin rice.) 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. (145°F) Transfer to a cutting board and let rest at least 5 minutes. 4. Cook the rice: In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. (Begin prepping veggies.) 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 heat and fluff with a fork. 5. Prepare the remaining ingredients. Wash and dry the carrots, mushrooms, and bok choy. Peel 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; 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. 6. Cook the vegetables and eggs. In a large pan, 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 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 to vegetables and egg to combine.

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