Sesame Soy Pork Bowls with Lime Rice and Sriracha Mayo

Bowls have become a staple for quick and satisfying meals and this version is fully loaded with flavor and texture. Tender ground pork is cooked with edamame and shredded carrots in a sweet soy glaze, then served over buttery jasmine rice infused with lime zest. A drizzle of spicy Sriracha mayo and a sprinkle of crispy fried onions and fresh cilantro take it over the top.

Ready in just 20 minutes, this dish is perfect for busy weeknights when you need a delicious, stress-free dinner. The combination of savory, sweet and spicy elements makes every bite exciting. Plus, it’s a complete meal in one bowl-no need for extra sides!

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Ingredients

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

15 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) 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 lime. Roughly chop 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 pork, edamame and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 3-4 minutes. Stir in carrots, sesame dressing, 2½ TBSP sweet soy glaze (5 TBSP for 4 servings) and ½ tsp sugar (1 tsp for 4). 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 rice with a fork; stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). 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 would work well in this recipe. Adjust cooking time as needed.

Is there a substitute for sesame dressing?

You can make a quick substitute by whisking together 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 1 tablespoon soy sauce and 1 teaspoon sugar.

Can I make this dish ahead of time?

The components can be prepared separately and stored in the fridge for up to 2 days. Reheat and assemble just before serving.