Let’s face it, there is no better way to watch an awards show than while stuffing your face with take-out. Am I right? No, I’m not talking about the Oscars, I’m walking about the biggest award show of the season – The World Dog Awards!
After a particularly busy Monday at the office, J and I were both looking for a little comfort in the form of Chinese take-out and this Pork and Vegetable Fried Rice definitely fit the bill!
We then hopped in our pajamas and plopped on the couch with Charlie to watch the Inaugural World Dog Awards! We always have a blast watching dogs on TV – Dogs 101 is a personal favorite – because Charlie gets so into it! His ears perk up and he stares at the TV. When the dogs start running around or barking he follows suit. Ad when he’s particularly excited he walks right up to the TV and gets really close for a good sniff.
So whether you are indulging in the Academy Awards, indulging you pup by watching the Dog Awards, or just craving the taste of take-out this recipe is for you!
- 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
- 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