Sweet Chili-Glazed Pork Roast blueapron.com with Vegetable Fried Rice

4 SERVINGS | 45–55 MINS

US H L & P Serve with Blue Apron Ingredients wine that has this symbol F Y R U I T blueapron.com/wine 1 Pork Roast 1 cup Jasmine Rice 15 oz Baby Bok Choy

2 Pasture-Raised 3/4 lb Carrots 4 oz Mushrooms Eggs

1/3 cup Asian-Style 3 Tbsps Roasted 1/4 cup Sweet Chili Sautéed Aromatics Peanuts Sauce

2 Tbsps Soy Glaze 1/4 cup 1 Tbsp 1 Cook the rice 4 Cook the vegetables & eggs • Place an oven rack in the center • In a large pan (nonstick, if you of the oven; preheat to 450°F. have one), heat 1 tablespoon • In a medium pot, combine the of on medium-high rice, a big pinch of salt, and until hot. 2 cups of water. Heat to boiling • Add the sliced carrots and on high. mushroom pieces; season with • Once boiling, reduce the heat . Cook, stirring to low. Cover and cook, without occasionally, 4 to 5 minutes, or stirring, 13 to 15 minutes, or until until the water has been absorbed and the rice is tender. lightly browned and slightly softened. • Turn off the heat and fluff with a fork. • Add the chopped bok choy; season with salt and pepper. Cook, 2 Make the glaze & roast the pork stirring frequently, 1 to 2 minutes, or until softened. • Using a spoon, move the vegetables to one side of the pan. Add a drizzle • Meanwhile, in a bowl, combine of olive oil to the other side, then add the beaten eggs. Cook, constantly the soy glaze and 3/4 of the stirring the eggs, 30 seconds to 1 minute, or until cooked through. sweet chili sauce. Stir the vegetables and eggs to combine. • Line a sheet pan with foil. • Transfer to a large bowl. Taste, then season with salt and pepper • Pat the pork dry with paper if desired. towels. Season with salt and • Rinse and wipe out the pan. pepper on all sides. Transfer to the sheet pan. 5 Make the fried rice • Roast 30 minutes. Leaving the oven on, remove from the oven. • While the pork rests, in the same pan, heat the sautéed aromatics • Carefully top the roasted pork with the glaze. on medium-high until hot. • Return to the oven and roast 6 to 8 minutes for medium (the center • Add the cooked rice in an even may still be slightly pink), or until cooked to your desired degree of layer. Cook, without stirring, 4 to doneness.* 5 minutes, or until slightly crispy. • Transfer to a cutting board and let rest at least 5 minutes. • Turn off the heat and carefully stir in the soy sauce. 3 Prepare the remaining ingredients • Transfer to the bowl of cooked • Meanwhile, wash and dry the vegetables and eggs; stir to combine. Taste, then season with fresh produce. salt and pepper if desired. • Peel the carrots; halve lengthwise, then thinly slice 6 Slice the pork & serve your dish crosswise. • Find the lines of muscle (or • Cut the mushrooms into bite- grain) on the rested pork; thinly sized pieces. slice crosswise against the grain. • Cut off and discard the root ends • Serve the sliced pork with the of the bok choy; roughly chop. fried rice. Drizzle the pork with • Crack the eggs into a bowl and season with salt and pepper; beat the sweet chili mayo. Garnish until smooth. the rice with the chopped peanuts. Enjoy! • Roughly chop the peanuts. • In a bowl, combine the mayonnaise, remaining sweet chili sauce, and 1 tablespoon of water; season with salt and pepper.

*An instant-read thermometer should register 145°F.

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