Quick 15-Minute Pork and Cabbage Rice Bowls with Sweet Chili Glaze

These pork and cabbage rice bowls come together in just 15 minutes-faster than takeout! Ground pork is browned with shredded red cabbage and scallions, then simmered in a sweet and spicy blend of Thai chili sauce, hoisin and soy glaze. A squeeze of lime brightens everything up.

Spoon the saucy pork over fluffy jasmine rice tossed with butter, then top with scallion greens and sesame seeds. It’s an easy, satisfying meal that’s perfect for busy weeknights.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

saltView ingredient guideLike ingredientDislike ingredient

pepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, 3/4 cup water and a pinch of salt. Bring to a boil, then reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. Thinly slice scallions, separating whites from greens. Quarter lime.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add ground pork and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. If there’s excess grease, carefully pour it out.
3. Stir scallion whites and cabbage into pan with pork; cook, stirring occasionally, until just tender, 2-3 minutes. Stir in hoisin, chili sauce, 2 1/2 tbsp sweet soy glaze and 1/2 tsp sugar until thoroughly combined. Turn off heat. Taste and season with juice from half the lime, salt and pepper.
4. Fluff rice with a fork and stir in 1 tbsp butter until melted. Season with salt and pepper. Divide rice between bowls and top with moo shu pork. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein?

Yes, ground chicken, turkey or beef work well in place of pork. Adjust cooking time as needed.

Is this recipe gluten-free?

It can be made gluten-free by using tamari or a gluten-free soy glaze and checking that your hoisin and chili sauces are gluten-free.

How do I store leftovers?

Store the pork and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat in a microwave or skillet.