Sesame-Soy Pork Bowls
with Sriracha Mayo, Cilantro & Crispy Onions
Bowls are way past “having a moment”—they’ve become a pillar of our lunches and dinners. Why? It’s simple: Everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this rendition is fully loaded. Buttery, lime-laced jasmine rice is topped with saucy ground pork and tender carrots. It’s all drizzled with a delectable Sriracha mayo, then topped with crispy fried onions and fresh cilantro. One bite will have you totally bowled over.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
2 tablespoon
Mayonnaise
(Contains Eggs, Soy)
4 ounce
Shredded Carrots
1.5 ounce
Sesame Dressing
(Contains Soy, Wheat)
¼ ounce
Cilantro
10 ounce
Ground Pork
1 teaspoon
Sriracha
4 tablespoon
Sweet Soy Glaze
(Contains Soy, Wheat)
1 unit
Crispy Fried Onions
(Contains Wheat)
1 unit
Lime
Not included in your delivery
Salt
1 teaspoon
Cooking Oil
Pepper
1 tablespoon
Butter
(Contains Milk)
½ teaspoon
Sugar
Nutrition Values
Utensils
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 all produce. • Zest and quarter lime. Roughly chop cilantro. • In a small bowl, combine mayonnaise with Sriracha to taste.
• 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, 2½ TBSP sweet soy glaze (5 TBSP for 4 servings), and ½ tsp sugar (1 tsp for 4). (TIP: Be sure to measure the sweet soy glaze—we sent more.) Cook until carrots are softened, pork is cooked through, and sauce is thickened, 2-4 minutes more. Taste and season with salt and pepper. • Turn off heat.
• 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.
