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Pork Fried Cauli-Rice
Pork fried rice is SUCH a comfort food to me! But between the Celiac and the Type 1 Diabetes, I can’t order it from many places, and if I do it’s going to e a blood sugar nightmare. Enter Pork Fried Cauli-Rice!
This recipe is so simple, and like all of my Foodspiration ideas, totally customizable. I like the true American-Chinese food taste though, and this recipe is as close as I can get!
- 1-2 cups ‘Riced’ Cauliflower (You can do this your self with a food processor or you can just buy it frozen. I buy it frozen.)
- Pre-cooked pork loin chopped into pieces (Sometimes I used leftovers from pulled pork that I didn’t sauce, or baked pork loin. But many times I bake it the same day in advance. Instructions below)
- Gluten Free soy sauce or coconut aminos
- Ginger (fresh or powdered. I use powdered)
- Frozen mixed vegetables (carrots, peas, corn, etc.)
- 1 Onion
- Garlic. All the garlic. Or just 1/2 – 1 tbsp.
- 1 egg
- Pepper to taste
- If needed, bake the pork loin at 350 until done (anywhere from 45 mins-2 hours. Cut it up to bake it faster. I season mine with Gluten Free soy sauce or coconut aminos, ginger, and pepper)
- Add the onion, garlic, and frozen vegetables into a frying pan with just a little bit of oil to keep from sticking. Sautee over medium heat until the onion is translucent.
- Add in the pork, cauliflower rice, and seasonings/ sauces to taste. Sautee until heated through and the cauli-rice is tender. Do not add salt. The soy sauce/ aminos will salt it enough for you.
- Mix in the egg and continue to toss all the ingredients until the egg is cooked through and spread evenly.
You’re done! Minus the cooking of the pork, this takes less than 20 minutes. Gluten Free, Dairy, Free, and low carb. You’re welcome! Add in Juice Plus, and you’re good to go for a healthy day!
One more tip for the pork, you can chop it by hand, in a food processor, a pulsing blender, or the sweet Tupperware chopper that I have.