Sesame Soy Pork Bowls
Now get 50% more protein per serving in this HelloFresh classic!
- Sesame
- Soy
- Wheat
- Eggs
- Milk
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.
Ingredients
4 ounce
Shredded Carrots
1.5 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
¾ cup
Jasmine Rice
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains: Eggs)
15 ounce
Ground Pork
1 unit
Lime
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 teaspoon
Sriracha
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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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.
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Keep covered off heat until ready to serve.
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While rice cooks, wash and dry produce.
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Zest and quarter lime. Roughly chop cilantro.
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In a small bowl, combine mayonnaise with Sriracha to taste.
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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. TIP: Not sure how much pork to use? Refer to the “Before you start” section for guidance.
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Stir in carrots, sesame dressing, 2½ TBSP sweet soy glaze (5 TBSP for 4 servings), and ½ tsp sugar (1 tsp for 4). (Be sure to measure the sweet soy glaze; we sent more.) 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.
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Fluff rice with a fork; stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.
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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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sweet soy glaze and sesame dressing create a satisfying base, though some found the overall dish bland without enough sauce to coat the extra protein 🍲.
- Ease of prep: Quick and straightforward to put together, making it a reliable weeknight option.
- Suggestions: Add a drizzle of sesame oil or extra soy sauce to deepen flavor; some also boosted heat with gochujang or crushed red pepper for more depth. Drain the cooked pork before adding the sauce to avoid a greasy finish.
- Leftovers: Leftovers can turn dry — the slaw made with rice wine vinegar doesn't keep as well in the fridge, so plan to eat it fresh.
- Portions: Some felt the carrot-to-pork ratio was off, with carrots overpowering the bowl; use only half the carrots if you prefer a more balanced bite.
- Toppings: The crispy fried onions were a highlight for crunch — add more if you love texture, and consider topping with peanuts or cashews for extra interest.
Reviews from our home cooks
The extra meat is lovely and appreciated. But there was no extra sauce to account for it. I've had this dish (or close variations of it) many times and love it. The extra meat doesn't work without the extra sauce. It was bland.
I added some gochujang and gochugaru to the sauce, slapped in a fried egg and yeah, this was delicious. I paired it with some gyoza and egg rolls. Such a good meal. Happy times.
Really enjoyed the flavors in this recipe and was easy to make!
This is one of our all time favorites. We always get this meal whenever it's offered.
More flavor, better Asian spices, maybe serve as lettuce wrap.
