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Shredded Pork Fried Cauli-Rice

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.

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  • 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.

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