This recipe has all the flavor of your take-out favorite, without all of the guilt! Switch things up by swapping in chicken or beef, or leave out the meat all together for a vegetarian option.
Ingredients
2 short slices pork belly
1 head cauliflower
2 tablespoons grass-fed butter
6 cloves garlic, minced
1 onion, chopped
1 head broccoli, chopped
½ cup peas
½ cup carrots
2 eggs
Sea salt
Freshly ground black pepper
1 tablespoons coconut aminos
Dash of red boat fish sauce
Scallions, for garnish
Instructions
Grate the head of cauliflower using the large holes of a cheese grater
Add the finely grated cauliflower to a medium saucepan on high heat and cover with an inch of water
Cover to steam for 10 minutes, or until all of the water has be absorbed
Drain the excess water from the cauliflower using a mesh colander
While the cauliflower is steaming, brown the pork in a large frying pan on medium-high heat until it is cooked through and crispy on the edges
Remove from the pan and let cool
Add the butter, minced garlic and onion to the pan on medium-high heat, and fry until the onions become translucent
Add the cauliflower to the pan and let cook until the cauliflower begins to brown, stirring continuously
Add the broccoli, peas and carrots to the pan and let cook for another 4-5 minutes, stirring continuously
Dice the pork into small pieces and add to the pan
Beat the eggs in a separate bowl and season with a pinch of salt and pepper
Make a hole in the center of the vegetable mixture, pour in the egg and stir
Once the egg begins to cook and solidify, break it up into smaller pieces and incorporate it into the vegetable mixture
Season with coconut aminos and a few drops of fish sauce, stirring continuously
Chop the scallions into thin coins and garnish
Recipe by Cave Girl in the City at http://cavegirlinthecity.com/paleo-pork-and-vegetable-fried-rice/