Sriracha Pork Bowls with Sesame Glaze and Lime Rice

Bowls have become a staple for quick, satisfying meals and this version is fully loaded with flavor. Tender ground pork is cooked in a savory-sweet soy and sesame sauce, then spooned over fluffy jasmine rice infused with lime and butter. A drizzle of spicy Sriracha mayo and a crunchy topping of crispy fried onions and fresh cilantro take it over the top.

Perfect for a busy weeknight, this recipe comes together in just 20 minutes. The combination of tangy, spicy and savory elements makes every bite exciting. Serve with lime wedges for an extra burst of citrus.

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Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1 1/4 cups water 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.
2. While rice cooks, wash and dry produce. Zest and quarter the lime. Roughly chop cilantro. In a small bowl, combine mayonnaise with Sriracha to taste.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add ground pork and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 3-4 minutes. Stir in shredded carrots, sesame dressing, 2 1/2 tablespoons sweet soy glaze (5 tablespoons for 4 servings) and 1/2 teaspoon sugar (1 teaspoon for 4). 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.
4. Fluff rice with a fork; stir in lime zest and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper. Divide rice between bowls; top with pork mixture and any remaining sauce from pan. Drizzle with Sriracha mayo. Sprinkle with crispy fried onions and cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or beef work well. Adjust cooking time as needed.

What can I substitute for crispy fried onions?

Crushed chow mein noodles or toasted sesame seeds add a similar crunch.

Is this recipe gluten-free?

It can be if you use gluten-free soy sauce and check labels on the sesame dressing and crispy onions.