Crispy cooked rice will transform your salads.


Credit: Photography by Jennifer Causey

Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • In a large bowl, whisk the lime juice, honey, and fish sauce. Stir the shallot into the dressing.

  • In a large skillet, heat the oil over medium-high until very hot. (Test with a grain of rice. It should sizzle when it hits the oil.)

  • Sprinkle the rice in the skillet in an even layer. Cook, without disturbing, until the rice is golden on the bottom, about 7 minutes. Using a spatula, flip the rice, a spatula full at a time. Cook until golden on the other side, about 5 minutes more. Scrape the rice onto a large plate in a single layer; season with salt and pepper. Let cool.

  • Return the skillet to medium heat. Add the pork and ginger; season. Cook, breaking up the pork with a wooden spoon, until the meat is golden and cooked through, about 5 minutes. Scrape the pork onto another plate. Let cool slightly, about 5 minutes.

  • Toss the bok choy, carrots, and 1/4 cup cilantro with the dressing. Fold in the pork and rice. Divide the salad among plates. Garnish with more cilantro.