If you’re anything like me, after a long day of work the last thing you want to do is slave in the kitchen, but the first thing you want to do is eat a delicious meal. This poses a problem. But fear not because this easy weeknight dinner recipe is a solid solution to your predicament. With only 15-20 minutes in the kitchen you can have a quick, delicious, healthy dinner. And what’s not to love about that?

I’ve listed out steps to make this easy weeknight dinner as seamless as possible.

Also, I’ve included some tips and tricks at the end to make this recipe even better, and suggestions for another easy yummy dinner.

Ingredients

Stir-fry

• 1 lb ground pork
• 1 bag mixed stir-fry veggies (can use a bag of broccoli slaw instead)
• 1/4 cup coconut aminos (see info on this below under “Tips & Tricks”)
• 1/4 tsp salt
• 1 cup rice, dry
• 2 cups chicken broth

Spicy Cream Sauce

• 1/4 cup mayonnaise (I use the Whole 30 approved Chosen Foods mayo or Primal Kitchen mayo, both found at most grocery stores for a cheaper price than on Amazon.com)
• 2 Tbsp hot sauce (my fave is Tabasco, any hot sauce will work)
• 3 green onions, chopped

Directions

1. Cook the rice using chicken broth instead of water.
2. While the rice is cooking, brown pork on medium-high heat in a wok or large wide cast iron skillet (any large wide skillet should work). After browned, set the pork aside but do not clean the pan.
3. In the same pan that you browned the pork, on high heat add the bag of veggies. Cook for 3-5 minutes tossing frequently. Be careful to not overcook the veggies so they do not become too mushy, but are soft enough to easily cut with a fork.
4. Add the pork back in with the veggies.
5. Add salt and toss to disperse.
6. With the heat still on high, add coconut aminos and let simmer for 30-45 seconds, tossing lightly again. Turn off heat.
7. For the spicy cream sauce, add mayo and hot sauce to a small bowl and stir to combine, set aside.
8. For serving, scoop the rice into a bowl, top with stir-fry. Drizzle the spicy cream sauce to taste and garnish with green onions.
9. Enjoy!

Tips & Tricks

• Coconut aminos are a non-soy alternative to teriyaki and soy sauce. They are paleo, keto, vegan, and Whole 30 approved. They look like, smell like, and function exactly like teriyaki sauce. I only use these because I try to avoid soy, but if you have teriyaki sauce on hand you can use it instead of coconut aminos in this recipe.
• Using chicken broth instead of water to cook your rice is very important. I do this for most recipes, but for this stir-fry in particular it adds bold yet subtle flavor.
• A wok is always best for stir-fry, but I’m not really cool enough to have a wok so I typically use a large cast iron skillet and this works well too.
• Use a metal spatula if using a wok or cast iron skillet. This makes it easier to scrape the bottom ensuring no part of your stir-fry gets scorched. It also prevents the melting of a plastic spatula (I’ve done this one too many times…). However, if you are using a non-stick skillet then you DO want to use a plastic spatula because a metal one will scratch the non-stick coating.
• Jasmine rice is best, it doesn’t get mushy. But any type of rice will work just fine.
• For the stir-fry veggies, I’ve found it cheapest to buy one of the bagged stir-fry kits in the produce section, and just throw away the sauce that comes with it (or use it if you aren’t avoiding soy).

For another easy weeknight dinner idea try this meatloaf. Or pack some of these snacks for your workday to avoid coming home starving.