Weeknight Skillet Banh Mi Rice Bowls

Name: Weeknight Skillet Banh Mi Rice Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 1 cup Carrot (1 cup shredded carrots); ¼ cup Yellow Onion (¼ cup thinly sliced onion); ½ cup Cucumber (½ cup thinly sliced cucumber); ¼ cup Rice Vinegar (¼ cup rice vinegar); 1 tbsp Granulated Sugar (1 tablespoon sugar); ½ tsp Table Salt (½ teaspoon salt or fish sauce); 1 tbsp Vegetable Oil (1 tablespoon oil); 1 lb Pork (1 pound ground pork (See Notes)); 3 cloves Garlic (3 cloves garlic, minced); 2 tbsp Soy Sauce (2 tablespoons soy sauce); 1 tbsp Fish Sauce (1 tablespoon fish sauce); 1 tbsp Brown Sugar (1 tablespoon brown sugar); ¼ cup Mayonnaise (¼ cup mayonnaise); 1 tsp Sriracha (1–2 teaspoons sriracha — up to 2); 1 piece Lime (Juice of 1 lime); 1 ½ cup Jasmine Rice (1½ cups uncooked jasmine rice); 0 pieces Cilantro (fresh cilantro); 0 pieces Jalapeño (jalapeño, thinly sliced); 1 piece Egg (1 fried egg per bowl); 0 pieces Baguette (toasted baguette, sliced)

Weeknight Skillet Banh Mi Rice Bowls - Main Course (Thai)

40 minThai

Servings4

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Dairy Free

Ingredients

For 4 servings

Carrot1 cup · 1 cup shredded carrots
Yellow Onion¼ cup · ¼ cup thinly sliced onion
Cucumber½ cup · ½ cup thinly sliced cucumber
Rice Vinegar¼ cup · ¼ cup rice vinegar
Granulated Sugar1 tbsp · 1 tablespoon sugar
Table Salt½ tsp · ½ teaspoon salt or fish sauce
Vegetable Oil1 tbsp · 1 tablespoon oil
Pork1 lb · 1 pound ground pork (See Notes)
Garlic3 cloves · 3 cloves garlic, minced
Soy Sauce2 tbsp · 2 tablespoons soy sauce
Fish Sauce1 tbsp · 1 tablespoon fish sauce
Brown Sugar1 tbsp · 1 tablespoon brown sugar
Mayonnaise¼ cup · ¼ cup mayonnaise
Sriracha1 tsp · 1–2 teaspoons sriracha — up to 2
Lime1 piece · Juice of 1 lime
Jasmine Rice1 ½ cup · 1½ cups uncooked jasmine rice
Cilantro0 pieces · fresh cilantro
Jalapeño0 pieces · jalapeño, thinly sliced
Egg1 piece · 1 fried egg per bowl
Baguette0 pieces · toasted baguette, sliced

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Steps

1Make the Quick Pickles
2Add 1 cup shredded carrots, ¼ cup thinly sliced onion, and ½ cup thinly sliced cucumber to a medium bowl. Add ¼ cup rice vinegar, 1 tablespoon sugar, and ½ teaspoon salt (or 1 teaspoon fish sauce).
3Toss to combine until sugar and salt dissolve. Set aside at room temperature while you cook.
4Cook the Rice
5Cook 1½ cups jasmine rice according to package directions. Fluff with fork and keep warm.
6Cook the Pork
7Heat 1 tablespoon oil in large skillet over medium-high heat until shimmering.
8Add 1 pound ground pork or chicken and press into an even layer with spatula. Let sear undisturbed 2–3 minutes.
9Break apart and continue cooking 2–3 minutes, stirring occasionally, until mostly cooked through.
10Add 3 cloves minced garlic and stir 30 seconds until fragrant.
11Add 2 tablespoons soy sauce, 1 tablespoon fish sauce, and 1 tablespoon brown sugar. Cook, stirring occasionally, until sauce reduces to a glossy, sticky glaze and pork has caramelized bits, about 3–4 more minutes.
12Make the Sriracha Mayo
13Whisk ¼ cup mayonnaise, 1–2 teaspoons sriracha, and juice of 1 lime together in small bowl until smooth.
14Assemble Bowls
15Divide cooked rice between 4 bowls. Top with pork.
16Use slotted spoon to add pickled vegetables, leaving excess liquid behind. Drizzle with sriracha-lime mayo.
17Top with fresh cilantro, sliced jalapeño, fried egg, and/or toasted sliced baguette as desired.