Lemongrass Pork & Rice Bowls

Name: Lemongrass Pork & Rice Bowls with Scallions, Sriracha Mayo & Crispy Fried Onions
Total time: 20 min
Yield: 2
Cuisine: Southeast Asia
Ingredients: ¾ cup Jasmine Rice; 2 unit Scallions; 1 unit Lime; 2 tablespoon Mayonnaise; 1 teaspoon Sriracha; 10 ounce Ground Pork; 4 ounce Red Cabbage and Carrot Mix; 1 unit Omsom Vietnamese Lemongrass BBQ Marinade; 1 unit Crispy Fried Onions; Salt; Pepper; 1 teaspoon Cooking Oil; ½ teaspoon Sugar

with Scallions, Sriracha Mayo & Crispy Fried Onions

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These irresistible pork and rice bowls are loaded with accouterments that really bring them to life! You’ll sizzle ground pork with Omsom’s legendary Vietnamese-style lemongrass marinade, featuring Red Boat fish sauce for savory complexity, and lots of garlic, lemongrass, and other aromatics. Toss in crisp red cabbage, carrot, and scallion greens for color and balance, then serve it all up with a sprinkle of crispy fried onions and drizzle of spicy-savory Sriracha mayo (just the right finishing touches for the job).

Tags:

New

•Easy Prep

•Quick

Allergens:

Eggs

•Fish

•Sesame

•Shellfish

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

¾ cup

Jasmine Rice

2 unit

Scallions

1 unit

Lime

2 tablespoon

Mayonnaise

1 teaspoon

Sriracha

10 ounce

Ground Pork

4 ounce

Red Cabbage and Carrot Mix

1 unit

Omsom Vietnamese Lemongrass BBQ Marinade

1 unit

Crispy Fried Onions

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

½ teaspoon

Sugar

Nutrition Values

/ per serving

Calories970 kcal

Fat52 g

Saturated Fat13 g

Carbohydrate87 g

Sugar14 g

Dietary Fiber2 g

Protein30 g

Cholesterol125 mg

Sodium1320 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Small Bowl

•Large Pan

Instructions

• 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.

• While rice cooks, wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Quarter lime. • In a small bowl, combine mayonnaise with as much Sriracha as you like; add water ½ tsp at a time until mixture reaches a drizzling consistency.

• Heat a drizzle of oil in a large pan over medium-high heat. Add pork*, scallion whites, and a pinch of salt. Cook, breaking up meat into pieces, until browned, 3-4 minutes. • Stir in cabbage and carrot mix, lemongrass marinade, 1/3 cup water, and ½ tsp sugar (2/3 cup water and 1 tsp sugar for 4 servings). Cook, stirring occasionally, until veggies are softened and pork is cooked through, 2-3 minutes more. Taste and season with salt and pepper.

• Fluff rice with a fork. • Divide rice between bowls and top with lemongrass pork. Drizzle with Sriracha mayo and sprinkle with crispy fried onions and scallion greens. Serve with lime wedges on the side.

Pork is fully cooked when internal temperature reaches 160°.