As promised, here is the second recipe for your leftovers from the Asian Inspired Pork Tenderloin! This pork cauliflower fried rice has all of the flavors and satisfaction of takeout pork fried rice without the guilt and bad fats! Again, this recipe is perfect for serving two, but you can always adjust the quantities if you plan on having more mouths to feed.
Pork Cauliflower Fried Rice
- 3/4 cup diced celery
- 1/4 cup diced green onions
- 1/4 cup diced carrots
- 1/2 cup drained and rinsed canned water chestnuts
- 1/4 cup frozen peas
- 6 oz. of remaining Asian Inspired Pork Tenderloin, chopped into bite-sized pieces
- 1 tbsp coconut aminos
- 12 oz. cauliflower rice (if purchased frozen, thawed)
- 2 tbsp avocado oil (works well in giving the rice the same texture as fried rice, without becoming a damaged fat)
- Optional: 1 pastured raised egg, whisked well in separate bowl
Sharon’s Nutrition Advice:
This recipe offers a flavorful and healthy main dish providing the texture of fried rice without the calories and unhealthy fat! Best yet, cauliflower is part of the cruciferous family, providing anti-cancer protection and lots of soluble fiber. It is a welcome alternative to rice for individuals attempting to achieve healthy blood sugar and cholesterol levels.
- Place all of the veggies (except the peas) in a bowl and coat with the avocado oil.
- Place on a parchment paper-lined cookie sheet and roast, stirring every 10 minutes, for 40-50 minutes. *Cook the full 40-50 minutes, even though it will appear done after 30 minutes. (This last stage of cooking will transform the cauliflower into an amazing substitute for the typical “fried rice.”)
- Once the veggies are fully roasted, add the cooked pork, peas, and 1/2 of the aminos, reserving the remaining aminos to be added, if desired, table side.
- Roast another 5 minutes.
- Remove from oven, plate, and enjoy!