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 pound shiitake mushrooms, tough stems removed, caps cut into 1/4-inch strips
1 pound ground pork
3/4 cup short-grain rice (arborio)
1 3/4 cups chicken stock or broth
1/4 cup soy sauce
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 scallions, chopped for garnish
4 radishes, sliced thin for garnish
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.
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.
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.