Honey Garlic Pork Rice Bowl Recipe (Better Than Takeout in 25 Minutes!)

Okay, real talk—I used to order pork rice bowls from this place near me all the time. They were good, but they took forever to arrive and cost way too much. Then one night I got impatient and decided to just make my own.

Best decision ever. This honey garlic pork bowl is faster than delivery, tastes better than restaurant versions, and costs a fraction of the price. The pork gets this beautiful caramelization, the sauce is sticky and sweet with just enough garlic punch, and everything comes together in one pan.

Now I make these bowls at least twice a month. They’re quick, they’re delicious, and they make me feel like I’ve got my life together even on the busiest weeknights.

Why You’ll Love These Honey Garlic Pork Rice Bowls

Crazy fast. Twenty-five minutes from start to finish. That’s less time than it takes for delivery, and you’re eating something way fresher and more delicious.

That honey garlic sauce. Sweet, savory, garlicky, and sticky—it coats every piece of pork and makes everything taste incredible. You’ll want to lick the pan. Not that I’ve done that. Multiple times.

Tender, caramelized pork. The pork gets this gorgeous golden-brown crust that’s slightly crispy on the edges but still juicy inside. It’s the perfect texture combo.

Totally customizable. Don’t like broccoli? Swap it for snap peas. Need more protein? Add an egg. Want it spicier? Toss in some chili flakes. This recipe adapts to whatever you’re craving.

Budget-friendly. You’re getting a restaurant-quality meal for a fraction of the cost. Pork tenderloin isn’t expensive, and the rest is just pantry staples and vegetables you probably already have.

Perfect for meal prep. Make the components ahead of time, store them separately, and assemble fresh bowls all week. The pork reheats beautifully, and the sauce gets even better as it sits.

Ingredients You’ll Need

For the Honey Garlic Sauce:

• ⅓ cup honey
• ¼ cup soy sauce (use tamari for gluten-free)
• 4 cloves garlic, minced
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch (mixed with 1 tablespoon water)
• ¼ teaspoon red pepper flakes (optional)

For the Pork and Bowl:

• 1.5 lbs pork tenderloin, sliced into thin strips or medallions
• 2 tablespoons vegetable oil
• Salt and black pepper to taste
• 3 cups cooked white rice (jasmine or short-grain)
• 2 cups broccoli florets, steamed or blanched
• 1 red bell pepper, sliced
• 1 cup snap peas or edamame (optional)
• 3-4 green onions, sliced
• 2 tablespoons sesame seeds
• Extra honey garlic sauce for drizzling

Key Ingredient Notes

Pork tenderloin: This is the best cut for this recipe. It’s lean, tender, and cooks quickly. Slice it into thin strips or medallions—the thinner you slice it, the faster it cooks and the better it caramelizes.

Honey: Use real honey, not the fake stuff. It creates that sticky glaze that makes this dish so good. The quality of your honey matters here.

Soy sauce: Regular soy sauce works great. For gluten-free, use tamari—it tastes nearly identical. Low-sodium is fine if you’re watching your salt intake.

Garlic: Fresh garlic is crucial. The jarred stuff just doesn’t have the same punch. Four cloves might seem like a lot, but trust me, it’s perfect.

Cornstarch slurry: This thickens the sauce and makes it stick to the pork. Mix it with water before adding it to the sauce so it doesn’t clump.

Rice: Day-old rice works great, but fresh is fine too. Jasmine or short-grain white rice both work beautifully. Cook it while you prep everything else.

Vegetables: Use whatever you like. Broccoli, bell peppers, and snap peas are my go-to, but carrots, bok choy, or mushrooms all work great too.

How to Make Honey Garlic Pork Rice Bowls (Step-by-Step)

Step 1: Make the Honey Garlic Sauce

In a small bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, sesame oil, and red pepper flakes (if using). In a separate small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry.

Set both aside. You’ll add the cornstarch slurry to the sauce when you’re glazing the pork—it thickens everything up beautifully.

Step 2: Cook the Pork

Pat the pork strips dry with paper towels. Season both sides with salt and black pepper.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once it’s hot and shimmering, add the pork in a single layer. Don’t overcrowd the pan—work in batches if you need to.

Cook the pork for 3-4 minutes per side until it’s golden brown and cooked through. You want a nice caramelized crust on the outside. The internal temperature should reach 145°F. Remove the pork from the pan and set it aside.

Step 3: Prepare the Vegetables

While the pork is cooking (or right before), steam or blanch your broccoli florets for 2-3 minutes until they’re bright green and tender-crisp. You can also microwave them with a splash of water for 2 minutes.

If you’re using snap peas, you can toss them in the same pan after removing the pork and cook them for 1-2 minutes. Bell peppers can go in raw or lightly sautéed—your call.

Step 4: Glaze the Pork

Return the cooked pork to the skillet over medium heat. Pour the honey garlic sauce over the pork, then add the cornstarch slurry. Stir everything together.

Let the sauce simmer for 2-3 minutes, stirring frequently, until it thickens and becomes glossy. The pork should be completely coated in that sticky, gorgeous glaze. Once the sauce has thickened and is clinging to the pork, remove from heat.

Step 5: Assemble Your Bowls

Divide the cooked rice among four bowls. Top each bowl with the honey garlic pork, steamed broccoli, sliced bell peppers, and any other vegetables you’re using.

Drizzle with extra honey garlic sauce (you can make a little extra if you want more), sprinkle with sesame seeds and sliced green onions, and serve immediately.

Grab chopsticks or a fork and dig in while it’s hot.

Serving Suggestions

These bowls are pretty complete on their own, but here are some ideas to take them to the next level:

Add a fried egg: A runny fried egg on top makes everything better. The yolk mixes with the sauce and creates this rich, creamy addition that’s just perfect.

Kimchi or pickled vegetables: A side of kimchi or quick-pickled cucumbers adds a tangy crunch that cuts through the sweetness of the honey garlic sauce.

Extra veggies: Sautéed bok choy, mushrooms, or zucchini all work great. The more veggies, the better.

Spicy mayo drizzle: Mix mayo with sriracha and drizzle it over the bowl for extra creaminess and a spicy kick.

Crushed peanuts: A handful of crushed peanuts on top adds crunch and a nutty flavor that pairs beautifully with the sweet glaze.

Storage and Reheating Tips

Refrigerator: Store the pork, rice, and vegetables separately in airtight containers for up to 4 days. The sauce can be stored in a small container for up to a week.

Freezer: The cooked pork and sauce freeze well for up to 3 months. I wouldn’t freeze the rice or vegetables—they don’t hold up as well. Thaw the pork overnight in the fridge before reheating.

Reheating pork: Gently reheat the pork in a skillet over medium heat with a splash of water or extra sauce to keep it moist. You can also microwave it, but the texture won’t be quite as good.

Reheating rice: Add a tablespoon of water to the rice and microwave covered for 1-2 minutes. Fluff with a fork.

Meal prep tip: Cook all the components on Sunday, store them separately, and assemble fresh bowls throughout the week. The pork tastes even better the next day when the flavors have had time to meld.

Final Thoughts

And there you have it—honey garlic pork rice bowls that are so good, you’ll forget takeout even exists. This is the kind of recipe that proves homemade food can be faster, cheaper, and way more delicious than anything you’d order.

The combination of tender caramelized pork, that sticky-sweet glaze, crisp vegetables, and fluffy rice is just unbeatable. It’s comfort food that comes together in less than 30 minutes, which is basically magic.

Give it a try next time you’re tempted to order in. I’m betting this becomes your new go-to weeknight dinner.

— Kip