FFF - Fast Food Friday - Whole30 Pork Fried Cauli Rice

When I go to the store, I purchase a LARGE pork loin roast (and I mean LARGE).  I cut it up in different ways to prep for future meals.  I make nice thick chops, I cut into large chunks and roll in seasonings to prep for carnitas, and I also dice a pound of it up in bite-sized cubes and freeze it with the marinading ingredients for this recipe, so that when I want fried rice, it's quicker than waiting for take out!  Don't worry, you can dice and prep in the same day (although, I do recommend an overnight marinade for the pork to get the most flavor out of this dish).  Buying this large pork roast, and cutting it and having it frozen in marinades or spice rubs makes cooking later a breeze and takes some of that thought process out for me.


Whole30 Pork Fried Cauli Rice
3/4 - 1 lb Boneless Pork Chops, cut into cubes
1 12 oz Bag Green Giant Riced Cauliflower & Sweet Potato (the one with no sauces added, defrosted)
*1 clove Garlic
3 Tbs plus 2 Tbs Coconut Aminos (some for marinade, some for cooking)
1 tsp Red Boat Fish Sauce
2 Tbs. Sesame Oil (I prefer Dark - again, some for marinade, some for cooking)Avocado Oil OR Olive Oil for stir frying
1 egg, beaten well
1 diced scallion


***Place pork cubes, 2 Tbs Coconut Aminos, 1 tsp Red Boat Fish Sauce and 1 Tbs Sesame Oil into a baggie big enough (I was able to use a quart sized freezer bag)** Let marinade at least 4 hours or overnight is even better.*** (this is the step I do when I get home from the grocery store so that as the pork is defrosting, it's also marinading). 


Heat wok (or skillet) on medium high heat.  Add about 2 or 3 tbs of Avocado or Olive Oil and 1 Tbs Sesame Oil. Add garlic clove (whole, peeled) to oil while it is heating up and slightly fry the clove - flipping - be very careful not to burn, burned garlic is YUCKY!.  Remove the clove when it is lightly browned/fried on all sides.  Set aside, you will be adding this back later.


Add pork cubes and marinade to the hot pan and cook until just about done.  Add the defrosted Cauliflower Rice blend and continue to stir fry.  After about 5 minutes, add 3 Tbs. of the Coconut Aminos.  Stir around and create an empty spot on the pan to cook the egg...allow it to COOK before trying to scramble it and stir into the rice/pork mixture.  (otherwise you end up with a creamy like sauce and not pieces of egg).  Dice the garlic that has been set aside and stir in when you stir in the egg.


After everything is done cooking all together turn off the heat.  Sprinkle top with scallions and stir them in.  Feel free to top with a sprinkle of sesame seeds if you desire!

ENJOY!

NOTES:*You can use any of the riced cauliflower you'd like just make sure that it has no added sauces or flavorings that are non-compliant.