Prep 15 mins
Cook 30 mins
You can substitute ground beef or turkey for the pork.
- 1 tablespoon vegetable oil
- 1 green bell pepper, cut into 1/4-inch strips
- 1 red bell pepper, cut into 1/4-inch strips
- 1⁄4 lb shiitake mushroom, tough stems removed, caps cut into 1/4-inch strips
- 1 lb ground pork
- 3⁄4 cup short-grain rice (Arborio)
- 1 3⁄4 cups chicken stock or 1 3⁄4 cups chicken broth
- 1⁄4 cup soy sauce
- 1 tablespoon ginger, minced
- 1 1⁄2 teaspoons kosher salt
- 1 tablespoon minced garlic
- 2 tablespoons fresh lime juice
- 2 tablespoons asian fish sauce (nam pla or nuoc mam)
- 2 tablespoons sugar
- 1⁄4 teaspoon cayenne pepper
- 2 green onions, thinly sliced
- 4 radishes, sliced thin for garnish
- 1 tablespoon minced ginger
- In a large nonstick saute pan, heat the oil over medium heat. Add the bell peppers and mushrooms and cook, stirring occasionally, until just tender and slightly brown, about 5 minutes. Add the pork, stirring until no longer pink, about 5 more minutes. Add the rice, broth, soy sauce and salt. Bring to a simmer, cover, reduce heat to low and cook until the rice is tender, about 20 minutes.
- Meanwhile, combine the garlic, ginger, lime juice, fish sauce, sugar and cayenne in a small bowl and stir until the sugar is dissolved. Set aside.
- Remove the pork dish from the heat, add the garlic-ginger mixture and stir well. Serve in individual bowls and top with chopped scallions and radishes.