One of my favorite things to do with a protein is to transform it into different flavor profiles : Mexican, Asian, Italian, American and many others. This is a Round 2 Meal from the Shredded Pork I had made previously. The first meal was the Shredded Pork Plantain Tacos. Now, I am going with a whole different flavor profile – Asian.
I have always liked fried rice, however, it did not like me very well. Now I can eat it anytime I want with no repercussions. This can be easy or extremely easy, depending if you prep the veggies or you by them already prepped. It is all up to you.
- 3 tbsp coconut oil, divided
- 5 eggs, beaten
- 1 cauliflower head, crumbles
- 1 c carrots, diced
- 1 medium zucchini, diced
- 1 c shredded pork (cooked previously from Shredded Pork Tacos)
- 1 tbsp coconut aminos
- 1/2 tsp fish sauce, to taste
- Cilantro, garnish
Microwave diced carrots for about 1:30 minutes, to soften.
Melt 1 tbsp coconut oil in a large nonstick skillet over medium-high heat. Add eggs; cook scrambled style until done. Remove form skillet and set aside.
Melt remaining coconut oil in skillet over medium-high heat. Add carrots and zucchini. Stir in remaining ingredients with the exception of the cilantro. Stir ingredients until well combined, then let cook without stirring for 5 minutes. Top with cilantro.
Serve. Eat. Enjoy.
