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 with a hint of lime is topped with saucy ground pork and tender carrots, then drizzled with a spicy Sriracha mayo and finished with crispy fried onions and fresh cilantro.

This dish comes together in under 30 minutes, making it perfect for a busy weeknight. The combination of savory, sweet and spicy flavors will have you coming back for more.

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Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView 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 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 the ground pork and a big pinch of salt. Cook, breaking up the meat into pieces, until browned, 3-4 minutes. Stir in the shredded carrots, sesame dressing, 2½ tablespoons sweet soy glaze and ½ teaspoon sugar. 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 the 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 the 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 as substitutes.

How can I make this dish gluten-free?

Use tamari or gluten-free soy sauce in place of the sweet soy glaze and check that the sesame dressing and crispy onions are gluten-free.

Can I prepare the components ahead of time?

Yes, you can cook the rice and pork mixture in advance. Reheat before serving and add the toppings fresh.