Golden Jasmine Rice &Amp; Sweet Soy Glaze Supper with Weeknight Comfort

This stir-fry breaks you out of the dinner rut with a perfect balance of sweet, savory and spicy flavors. Ground pork is seasoned with garlic and simmered in a sauce made from sweet soy glaze, ponzu, Thai chili sauce and rice wine vinegar. Tender sautéed cabbage adds crunch, while jasmine rice soaks up every drop.

Ready in just 20 minutes, this dish is topped with crispy fried onions and fresh cilantro for a satisfying finish. It’s a quick, delicious meal that brings bold Asian-inspired flavors to your table without the fuss.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, ¾ cup water and a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer until tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, in a small bowl, whisk together sweet soy glaze, Thai chili sauce, ponzu and rice wine vinegar. For a sweeter sauce, add a pinch of sugar.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add ground pork and garlic powder; season with salt and pepper. Press into an even layer and cook undisturbed until browned, 3-4 minutes. Break up meat and cook until no longer pink, 1-2 minutes more. Stir in sauce and cook until slightly thickened, about 1 minute.
4. Add red cabbage and carrot mix to the pan; cook until just tender, 2-3 minutes. Season with salt and pepper. Fluff rice with a fork and stir in butter until melted. Divide rice between bowls, top with stir-fry, crispy fried onions and torn cilantro leaves.

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 ponzu sauce?

Mix equal parts soy sauce and fresh lemon or lime juice as a substitute.

Is this dish gluten-free?

The recipe contains soy and wheat from the sauces. Use gluten-free tamari and check chili sauce labels for a gluten-free version.