Sweet Chili- Glazed Pork 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 R Y blueapron.com/wine 1 cup Long Grain U I T 1 Pork Roast 15 oz Baby Bok Choy White Rice 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 Mayonnaise 1 Tbsp Soy Sauce 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 olive oil 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 salt and pepper. Cook, stirring to low. Cover and cook, without occasionally, 4 to 5 minutes, stirring, 13 to 15 minutes, or until or until lightly browned and the water has been absorbed and the rice is tender. softened. • Turn off the heat and fluff with a fork. • Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. 2 Make the glaze & roast the pork • Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten eggs. Cook, constantly • Meanwhile, in a bowl, combine stirring the eggs, 30 seconds to 1 minute, or until cooked through. the soy glaze and 3/4 of the Stir the vegetables and eggs to combine. sweet chili sauce. • Transfer to a large bowl. Taste, then season with salt and pepper if • Line a sheet pan with foil. desired. • Pat the pork dry with paper • Rinse and wipe out the pan. towels. Season with salt and pepper on all sides; transfer to the foil. 5 Make the fried rice • Roast 30 minutes. Leaving the • While the pork rests, in the same oven on, remove from the oven. 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, or until the pork is cooked • Add the cooked rice in an even through.* Transfer to a cutting board and let rest at least 5 minutes. layer and cook, without stirring, 4 to 5 minutes, or until slightly 3 Prepare the remaining ingredients crispy. • Meanwhile, wash and dry the • Turn off the heat and carefully fresh produce. stir in the soy sauce. • Peel the carrots; halve • Transfer to the bowl of cooked vegetables and eggs; stir to combine. lengthwise, then thinly slice Taste, then season with salt and pepper if desired. crosswise. • Cut the mushrooms into bite- 6 Slice the pork & serve your dish sized pieces. • Find the lines of muscle (or • Cut off and discard the root ends grain) on the rested pork; thinly of the bok choy; roughly chop. slice crosswise against the grain. • Crack the eggs into a bowl; season with salt and pepper and beat until • Serve the fried rice topped with smooth. the sliced pork. Drizzle the pork with the sweet chili mayo. • Roughly chop the peanuts. Garnish the rice with the • In a bowl, combine the mayonnaise, remaining sweet chili sauce, chopped peanuts. Enjoy! and 1 tablespoon of water; season with salt and pepper. *An instant-read thermometer should register 145°F. NUTRITION PER SERVING (AS PREPARED)** Calories: 850, Total Carbohydrates: 75g, Dietary Fiber: 5g, Added Sugars: 11g, Produced in a facility that processes crustacean Total Fat: 38g, Saturated Fat: 7g, Protein: 52g, Sodium: 1980mg. shellfish, egg, fish, milk, peanuts, soy, tree nuts, and wheat. **For information about our wellness labels visit us at blueapron.com/wellness. To view this meal’s FULL NUTRITION FACTS and any customizations you may have applied, Blue Apron, LLC, New York, NY 10005 select this recipe from your Current page in the Blue Apron app or blueapron.com. CONTAINS: SEE INGREDIENT PACKAGING FOR ALLERGEN(S). Share your photos with #blueapron FR05 122820,.