Crispy ginger pork stir-fry

By Cassy Joy Garcia
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  • 1 cup uncooked white rice, rinsed
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon fish sauce
  • 2 tablespoons ghee or salted butter
  • 3 cups sliced cooked pork (reserved from Meal 1; it’s okay if the bacon is included)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 cup matchstick-cut carrots
  • 1 bunch green onions, cut into 2-inch-long pieces
  • 1 teaspoon white sesame seeds, for garnish
  • 1 lime, cut into wedges, for serving


  1. Cook the rice according to the package instructions.
  2. In a small bowl, whisk together the soy sauce, honey, vinegar, and fish sauce. Set aside.
  3. In a large skillet, melt the ghee over high heat. Add the cooked pork, sprinkle with the garlic powder and ginger, and toss to combine. Arrange the pieces of pork in an even layer in the pan and sear for two to three minutes, until browned on the bottom, then flip and sear for two to three minutes on the second side.
  4. Add the soy sauce mixture, carrots, and green onions and toss to combine with the pork. Cook for about five minutes, until the carrots are just slightly wilted, then remove from the heat.
  5. Divide the rice among four plates or bowls and top with the stir-fry. Garnish with the sesame seeds and serve, with the lime wedges alongside for squeezing over the top

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