Chili-Soy Pork Fried Rice with Cabbage, Carrots and Scallions

This chili-soy pork fried rice is built for nights when you want something savory, filling and fast from one large pan. Ground pork browns first, then cabbage and carrots soften right alongside it.

Microwavable rice gets pressed into the hot pan until lightly crisp, then everything is tossed with garlic, scallions, soy sauce, sweet Thai chili sauce and a drizzle of hot sauce to finish.

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Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Roughly chop the red cabbage and carrot mix. Peel and mince or grate the garlic.
2. Thinly slice the scallions, keeping the green parts separate from the white parts. Mince the scallion whites.
3. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the ground pork and season with salt and black pepper.
4. Cook the pork, breaking it into small pieces, until browned and cooked through, 4 to 6 minutes.
5. Add the chopped cabbage and carrot mix to the pan. Cook until softened, about 2 minutes more.
6. Turn off the heat and transfer the pork and vegetable mixture to a plate. Wipe out the pan.
7. Return the pan to medium-high heat and add another drizzle of cooking oil. Massage the rice in its package to loosen the grains, then open the package and add the rice to the pan.
8. Use a rubber spatula or the back of a spoon to gently press the rice into an even layer. Cook without stirring until the rice crisps on the bottom, 2 to 3 minutes.
9. Add the pork and vegetable mixture back to the pan and stir to combine with the rice.
10. Stir in the garlic, minced scallion whites, soy sauce and sweet Thai chili sauce. Cook, stirring, until everything is well combined, 2 to 3 minutes.
11. Taste and season with more salt and black pepper if desired.
12. Divide the pork fried rice between bowls. Garnish with scallion greens and drizzle with as much hot sauce as you like.

Recipe Tips

FAQ

Can I adjust the spice level?

Yes. The sweet Thai chili sauce adds mild sweet heat and the hot sauce is added at the end, so you can drizzle on as much or as little as you like.

How do I keep the rice from turning mushy?

Break up the rice before adding it to the pan, then press it into an even layer and let it cook undisturbed for a few minutes so it can crisp.

When should I add the scallions?

Cook the minced scallion whites with the garlic and sauces, then save the sliced scallion greens for garnish.