Sriracha Pork Bowls with Sesame Carrots and Lime Rice

Bowls have become a staple of modern cooking and for good reason: they’re endlessly customizable and satisfying. This version layers buttery lime rice with saucy ground pork and tender carrots, all finished with a spicy sriracha mayo, crispy fried onions and fresh cilantro.

Each bite offers a balance of savory, sweet and tangy flavors, with a hint of heat. It’s a complete meal in one bowl that comes together quickly, perfect for busy weeknights.

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Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1 1/4 cups water (2 1/4 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 and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 3-4 minutes. Stir in carrots, sesame dressing, 2 1/2 TBSP sweet soy glaze (5 TBSP for 4 servings) and 1/2 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 ground chicken or turkey instead of pork?

Yes, ground chicken or turkey work well as substitutes. Adjust cooking time as needed to ensure they are fully cooked.

What can I use instead of sesame dressing?

You can substitute with 2 tablespoons soy sauce mixed with 1 tablespoon sesame oil and 1 teaspoon rice vinegar.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and pork in the microwave or on the stovetop and add fresh toppings after reheating.