with Sriracha Mayo, Cilantro & Crispy Onions

Yield: 2

Buttery, lime-laced jasmine rice 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.
Prep: 5 Cook: 30

• ¾cup jasmine rice
• 1tsp sriracha
• 1½oz sesame dressing
• 1lime
• 10oz ground pork
• 2TBS mayonnaise
• 4oz shredded carrots
• 4TBS sweet soy glaze
• 1oz crispy fried onions
• ¼oz cilantro
• salt & pepper
• ½tsp sugar
• 1tsp cooking oil
• 1TBS butter

Cook rice:

In a small pot, combine rice, 1¼ cups water, 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.

Prep & mix mayo:

While rice cooks, wash and dry produce.

Zest and quarter lime. Roughly chop cilantro.

In a small bowl, combine mayonnaise with Sriracha to taste.

Cook pork:

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- to 4-minutes.

Stir in carrots, sesame dressing, 2½ TBS sweet soy glaze, and ½ tsp sugar. Note: Be sure to measure the sweet soy glaze, we included more. Cook until carrots are softened, pork is cooked through, and sauce has thickened, 2- to 4-minutes more. Taste and season with salt and pepper. Turn off heat.

Finish & serve:

Fluff rice with a fork, stir in lime zest and 1 TBS butter. 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.