Pork Fried Rice with Carrots, Mushrooms, and Sriracha Mustard
serves 4 at $4.99 per serving
Prep & Cook Time:50-60 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Rice
Bring a medium pot with rice and 3 cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner. Transfer rice to a baking sheet and spread into an even layer to cool, 15 minutes.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Trim and cut white portions of green onions into 1" pieces. Thinly slice remaining green portions of green onions, keeping white and green portions separate.
Peel, trim, and cut carrot into ¼" slices on an angle.
Halve lime. Cut one half into wedges and juice the other half.
In a mixing bowl, combine brown sugar(not included in your box) and soy sauce(not included in your box) until sugar dissolves. Set aside.
In another mixing bowl combine Dijon mustard, Sriracha (to taste), 2 tsp. lime juice, and a pinch of salt and pepper. Set aside.
Cook the Pork
Place a large non-stick pan over medium-high heat. Add ground pork and ¼ tsp. salt to hot pan.
Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Transfer to a plate. Keep pan over medium-high heat.
Cook the Vegetables
Add 2 tsp. olive oil and carrot to hot pan. Stir often until lightly browned, 2-3 minutes.
Add 3 Tbsp. water and cover. Cook until water is mostly evaporated and tender, 2-3 minutes.
Add mushrooms and 2 tsp. olive oil. Stir occasionally until browned, 3-4 minutes.
Add white portions of green onions and peas. Stir occasionally until warmed through, 1-2 minutes.
Transfer vegetables to plate with pork. Keep pan over medium-high heat.
Finish Rice and Finish Dish
Return pan used to cook vegetables to medium-high heat. Add 1 tsp. olive oil and rice to hot pan and break into small pieces. Stir occasionally until rice starts to crisp, 2-3 minutes.
Stir in pork and vegetables until warmed through, 2-3 minutes.
Stir in brown sugar-soy sauce mixture. Stir occasionally until sauce coats fried rice, 2-3 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping with Sriracha-mustard mixture (to taste) and green portions of green onions. Squeeze lime wedges over dish, to taste. Bon appétit!
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