Thai Pork Rice Bowl

• 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

1. 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.
2. 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.
3. 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.

vegetable oil, green bell pepper, red bell pepper, shiitake mushroom, ground pork, shortgrain rice, chicken, soy sauce, ginger, kosher salt, garlic, lime juice, asian fish sauce, sugar, cayenne pepper, green onions, radishes, ginger

Taken from www.food.com/recipe/thai-pork-rice-bowl-515775 (may not work)