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Thai Stir-Fried Pork and Green Beans
with Sriracha mayo / fried egg / rice

Active: 30 minTotal: 30 min

This meal is inspired by quick and easy Thai street food and got great reviews when we first shared it last year. Thanks to great feedback from our community, this version is even quicker to prepare (the green beans and pork are cooked together) and the dish has an added flavor component from spicy / creamy Sriracha mayo.

Tags

Ingredients

Servings:
4
Metric
Rice (enough for two meals):
  • Rice, brown or white (uncooked - enough for 2 meals) - 1 2/3 cups
Thai Stir-Fried Pork and Green Beans:
  • Shallots - 2 cloves, chopped
  • Lemongrass - 2 stalks, chopped (sub 1 tsp lemongrass paste / stalk)
  • Green beans - 1 lb, trimmed and chopped into 1” / 2.5cm pieces
  • Soy sauce, low-sodium - 2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Pork, ground - 1 lb
  • Thai basil (opt) - 10 leaves, chiffonade
  • Cilantro leaves - 1/4 cup, chopped
  • Limes - 1/2, wedges
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Eggs - 4
Sriracha Mayo:
  • Mayonnaise - 1/4 cup
  • Sriracha - 2 tsp (sub any hot sauce)
  • Lime juice - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Rice - This makes enough for 2 nights. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Make Sriracha mayo - Whisk together mayonnaise, Sriracha, and lime juice. (Can be done up to 5 days ahead)
  3. Shallots / Lemongrass / Green beans - Prep as directed. Combine shallots and lemongrass. Store green beans separately. (Can be done up to 5 days ahead)
  4. Season pork - Stir shallots, lemongrass, soy sauce, and red pepper flakes into pork.
  5. Basil / Cilantro / Limes - Prep as directed.

Make

  1. Heat a wok over medium-high heat. Add first part of oil and then green beans to heated oil. Saute until green beans are nearly tender, 3 to 4 minutes.
  2. Add pork and saute until cooked through, ~6 minutes. Drain.
  3. While pork is cooking, heat a nonstick pan over medium heat. Add second part of oil and then crack eggs into heated oil. Fry eggs to desired done-ness (cook on one side for sunny-side up or flip and cook on both sides). Season with some salt.
  4. Return to pork and stir in basil and cilantro. Squeeze one or two of the lime wedges over top (taste as you go to decide how much lime juice to use). Season with some salt.
  5. If rice was made ahead, reheat in the microwave.
  6. Serve pork and rice with eggs on top. Drizzle Sriracha mayo over the entire dish. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 48 reviews

Lovely subtle citrus thanks to the lemon grass to compliment the heaviness of the pork. The sauce really pulls it all together. Tastes better than it looks.

By: Sam
Posted: Apr 23, 2018
Diet: Original

My husband and I were pleasantly surprised, but my daughter (who eats anything) just thought it was ‘meh’ so we probably won’t make it again.

By: Rachel
Posted: Apr 22, 2018
Diet: Vegetarian

The only change we thought of after the meal was to season the rice, otherwise we enjoyed this a lot.

By: Sandra
Posted: Apr 22, 2018
Diet: Original

Added garlic and a handful of leftover mushrooms; skipped the egg. Good stuff!

By: Chelle
Posted: Apr 22, 2018
Diet: Gluten-free

Skipped making the mayo and added the sriracha and ginger to the pork. Some garlic would have been nice to add.

By: Allison
Posted: Apr 21, 2018
Diet: Original

Can't go wrong with rice and fried eggs! (the rest was great too ;)

By: Josiah
Posted: Apr 21, 2018
Diet: Original