Juicy marinated pork and crispy fried rice with bright crunchy vegetables is one of our favourite weekday dinners.
In a large glass bowl or large plastic freezer bag combine sliced pork, brown sugar, soy sauce, fish sauce, shallot, garlic, and lime zest and juice. Toss to coat meat.
Refrigerate for at least 1 hour and up to 24 hours.
Heat oil over medium-high heat in large heavy bottom pan or wok.
Drain meat from marinade and add to hot oil. Let cook for 3-4 minutes or until that side of the meat is nicely caramelized. Flip to cook the other side.
Add rice and mix until rice is coated in juices. Let cook for 3-4 minutes until rice is crispy and meat is cooked through.
While meat and rice are cooking, thinly slice carrots, radishes, cucumber, and cabbage.
In a large bowl mix together vinegar and sugar. Add sliced vegetables and toss to combine.
* I tried this recipe with both pork tenderloin and pork loin, they both worked well. The pork tenderloin is a little easier slice thinly.
** this equals 1 cup of uncooked medium to long grain dried rice
*** depending on how spicy you like things, you can add as much sriracha as you'd like.