Sesame-Soy Pork Bowls
with Sweet Chili Mayo & Crispy Onions
Bowls are way past “having a moment”—they’ve become a pillar of our lunches and dinners. Why? It’s simple: Everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this rendition is fully-loaded. Buttery, lime-laced jasmine rice is topped with saucy ground pork and tender carrots. It’s all drizzled with a delectable sweet chili mayo, then topped with crispy fried onions. One bite will have you totally bowled over.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
2 tablespoon
Mayonnaise
(Contains Eggs)
4 ounce
Shredded Carrots
1.5 ounce
Sesame Dressing
(Contains Soy, Sesame, Wheat)
10 ounce
Ground Pork
1 ounce
Sweet Thai Chili Sauce
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
1 unit
Crispy Fried Onions
(Contains Wheat)
1 unit
Lime
Not included in your delivery
Salt
1 teaspoon
Cooking Oil
Pepper
1 tablespoon
Butter
(Contains Milk)
½ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Zest and quarter lime. • In a small bowl, combine mayonnaise and chili sauce to taste.
• Heat a drizzle of oil in a large pan over medium-high heat. Add pork* and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 3-4 minutes. • Stir in carrots, sesame dressing, 2½ TBSP sweet soy glaze (5 TBSP for 4 servings), and ½ tsp sugar (1 tsp for 4). (Be sure to measure the sweet soy glaze; we sent more.) Cook until carrots are softened, pork is cooked through, and sauce has thickened, 2-4 minutes more. Taste and season with salt and pepper. Turn off heat.
• Fluff rice with a fork; stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between bowls; top with pork mixture and any remaining sauce from pan. Drizzle with sweet chili mayo and sprinkle with crispy fried onions. Serve with lime wedges on the side.
Ground Pork is fully cooked when internal temperature reaches 160º.
