Banh Mi Rice Bowls has great pickled veggie mix served over top of either chicken or pork, and drizzled with a spicy Mayo over top
- 3/4 cup shredded carrots
- 3/4 cup sliced cucumber
- 3/4 cup sliced radish
- 2 sliced jalapeno (some or all seeds removed depending on spice preference)
- 1 1/4 cup white vinegar
- 1 1/4 cup hot water
- 2 Tbsps sugar
- 1 Tbsp kosher salt
- 1 Tbsp olive oil
- 1 onion diced
- 1 pound ground chicken or ground pork
- kosher salt, pepper
- 1/2 cup teriyaki sauce (I used Kikkoman brand with no high fructose corn syrup)
- 1 Tbsp garlic paste or minced garlic
- 1 Tbsp ginger paste or minced ginger
- 1 to 2 Tbsps sriracha
- 4 cups cooked Jasmine rice (I used Uncle Bens Jasmine Rice microwave pouches)
- spicy Mayo and cilantro to top the bowls
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Put the carrots, radish, cucumber, and jalapeno in a large mason jar, two pint size Mason jars, or container.
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In a bowl whisk together the vinegar, hot water, sugar, and salt. Once the sugar and salt are dissolved pour this mixture over the veggies. Store the pickled veggies in the fridge, they need a few hours to pickle before serving.
Note: Leftover veggies will stay good in the fridge for a few weeks.
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Set a large skillet or wok over medium heat and add the olive oil. Once the oil is hot add the onions, ground pork or chicken, kosher salt, and pepper. Cook four to five minutes stirring a few times and breaking apart the pork or chicken as it cooks.
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Add the teriyaki sauce, garlic, ginger, and sriracha and cook three to four more minutes stirring a few times.
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Put the rice in four bowls or containers (about a cup per bowl) and top each with the teriyaki pork or chicken, banh mi veggies, spicy Mayo, and cilantro if desired.