Thai-Inspired Pork Rice Bowls with Sriracha Mayo and Crispy Onions

Bowls have become a staple of modern mealtime and for good reason. They’re endlessly customizable, combining protein, grains and veggies in one satisfying dish. This Thai-inspired version is loaded with flavor: tender ground pork in a sweet and savory sesame-soy sauce, served over buttery jasmine rice with a hint of lime.

Top it all off with a drizzle of spicy sriracha mayo, crunchy fried onions and fresh cilantro for a meal that’s as delicious as it is beautiful. Perfect for a quick weeknight dinner that feels special.

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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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the jasmine rice with 1¼ cups of water and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, about 15-18 minutes. Remove from heat and keep covered until ready to serve.
2. While the rice cooks, prepare the toppings: zest and quarter the lime and roughly chop the cilantro. In a small bowl, mix the mayonnaise with the sriracha to your desired spice level.
3. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the ground pork and a generous pinch of salt. Cook, breaking the meat into small pieces, until browned, about 3-4 minutes. Stir in the shredded carrots, sweet soy glaze and sesame dressing. Continue cooking until the carrots are tender and the sauce has thickened, about 2-4 minutes more. Season with salt and pepper to taste, then turn off the heat.
4. Fluff the cooked rice with a fork and stir in the lime zest and butter. Season with salt and pepper. Divide the rice among serving bowls, then top with the pork mixture and any remaining sauce from the pan. Drizzle with the sriracha mayo and garnish with crispy fried onions and chopped 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 in this recipe. Adjust cooking time as needed.

Is there a substitute for sweet soy glaze?

You can mix 3 tablespoons soy sauce with 1 tablespoon brown sugar or honey to approximate the flavor.

Can I make this dish ahead of time?

The components can be prepared separately and assembled just before serving. Store the rice, pork and toppings in separate containers in the fridge.