Pork Fried “Rice”

Here’s a recipe from my Wheat Belly 10-Minute (Or Less!) Cookbook, the Light Meals and Side-Dishes section.

If you miss the pork fried rice that you used to order at Chinese restaurants, here is a way to recreate it using healthy ingredients with none of the common problem ingredients like MSG, wheat, cornstarch, or rice.

To save time and effort, look for pre-riced cauliflower. Also, feel free to use as much healthy oils as you like, since we never limit fats or oils.

Makes 4-6 servings

1 head cauliflower, broken into large pieces, or 16-ounces pre-riced cauliflower

2 tablespoons coconut oil, divided

4 scallions, sliced

2 cloves garlic, minced

2 eggs, whisked

1/2 pound pork tenderloin, cut into 1/2-inch cubes

1/4 cup tamari or gluten-free soy sauce

Salt and ground black pepper to taste

Using a food processor with a shredding disk attachment or food chopper or the largest holes of a box grater, shred the cauliflower. Place in a microwaveable bowl. If using pre-riced cauliflower, just add to the microwaveable bowl. Cover and microwave on high for 4 minutes, stirring once, or until desired doneness (similar to the texture of rice).

Meanwhile, in a wok or large skillet over medium-high heat, heat 1 tablespoon of oil until hot. Cook the scallions and garlic for 2 minutes. Add the eggs and stir continuously until cooked through and lightly browned. Remove the egg mixture to a bowl and set aside.

Reduce the heat to medium. Add the remaining 1 tablespoon oil to the wok or skillet. Cook the pork, stirring frequently, for 5 minutes or until no longer pink and exterior lightly browned. Stir in the tamari or soy sauce, steamed cauliflower, and the reserved egg mixture. Cook, stirring, for 2 minutes or until heated through.

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