Sesame Soy Pork Bowls with Sriracha Mayo and Crispy Onions

Bowls have become a staple for quick, customizable meals and this version is fully loaded. Buttery jasmine rice infused with lime zest is topped with savory ground pork and tender carrots in a sweet soy glaze. A drizzle of spicy Sriracha mayo, crunchy fried onions and fresh cilantro complete the dish.

Perfect for a weeknight dinner, these bowls come together in under 30 minutes. The combination of flavors and textures-creamy, crunchy, tangy and spicy-will have everyone asking for seconds.

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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, 1¼ 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 all produce. Zest and quarter the lime. Roughly chop the 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 carrots, sesame dressing, 2½ tablespoons sweet soy glaze and ½ teaspoon sugar. Cook until carrots are softened, pork is cooked through and sauce is 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. 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 ground pork?

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

Is there a substitute for sweet soy glaze?

You can mix 3 tablespoons soy sauce with 1 tablespoon brown sugar or honey as a substitute.

Can I make these bowls ahead of time?

Yes, you can prepare the rice and pork mixture separately and store in the fridge. Reheat and assemble just before serving.