Description
Sliced pork loin seasoned with Bachan original and soy sauce joins frozen broccoli florets, green beans, and fresh zucchini for a colorful vegetable-packed tray. Jasmine rice prepped ahead with chicken bone broth and soy finishes on the pan, turning crispy and flavorful while the frozen components cook through. The result is a balanced, saucy one-pan meal ideal for multiple freezer batches. Cook from frozen in 35-45 minutes.
Cultural Background
This dish draws from Japanese culinary traditions through the use of Bachan's Original Japanese Barbecue Sauce, a modern take on teriyaki-style glazes that originated in Japan as a sweet-savory marinade for grilled meats. Sheet pan cooking reflects contemporary American adaptations of Asian stir-fry techniques, which emphasize quick high-heat cooking of proteins and vegetables together. The crispy rice element echoes methods seen in various Asian rice preparations where leftover or par-cooked grains are crisped for texture, updated here for convenient freezer-to-oven meals.
Recipe Info
PREP TIME: 30 minutes
COOK TIME: 40 minutes
TOTAL TIME: 1 hour 10 minutes
SERVINGS: 4
DIFFICULTY: Easy
Ingredients
- 1.5 lb pork loin, sliced into 1/4-inch thick strips
- 1/4 cup Bachan original Japanese barbecue sauce
- 2 tbsp soy sauce, divided
- 1 medium zucchini, sliced into 1/4-inch rounds
- 2 cups frozen broccoli florets
- 1.5 cups frozen cut green beans
- 1.5 cups jasmine rice, uncooked
- 2.5 cups frozen homemade chicken bone broth, thawed
- 1 tbsp soy sauce (for rice)
Instructions
- In a large bowl, combine the sliced pork loin with Bachan original and 1 tbsp soy sauce. Toss to coat evenly and set aside for 10 minutes while preparing other components.
- Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with thawed chicken bone broth and 1 tbsp soy sauce. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until the liquid is absorbed and rice is just tender but not fully soft. Fluff with a fork and spread on a baking sheet to cool completely, about 10 minutes.
- For freezer prep of one batch: On a large rimmed sheet pan lined with parchment paper, arrange the seasoned pork strips in a single layer on one side. Scatter the zucchini slices, frozen broccoli florets, and frozen green beans evenly over the remaining space. Spread the cooled rice in a thin, even layer across the pan, lightly drizzling with any remaining Bachan or soy if desired for extra flavor. Cover tightly with plastic wrap or foil, then freeze flat for up to 3 months. Repeat with remaining pork for additional batches.
- To cook from frozen: Preheat oven to 425°F. Remove the sheet pan from the freezer and discard any covering. Place directly in the oven and bake for 35-45 minutes, stirring the vegetables and rice halfway through and flipping the pork pieces. The pork should reach an internal temperature of 145°F, vegetables should be tender and lightly browned, and the rice should be golden and crispy on the edges.
- Remove from oven and let rest for 2-3 minutes. Toss everything together on the pan to combine the saucy pork with the vegetables and crispy rice before serving.
Tips
- Spread all items in a single even layer without overcrowding to ensure even cooking and maximum crispiness on the rice from frozen.
- Avoid thawing the assembled pan before baking to maintain the 35-45 minute cook time; if partially thawed, monitor closely to prevent overcooking the pork.
- Substitute additional soy sauce or a splash of the bone broth for any missing oil if needed for extra moisture during rice prep.
Nutrition
Calories: 520
Protein: 42g
Carbs: 58g
Fat: 12g