Leftover cold pork roast put to awesome use in a speedy eggy cauliflower fried “rice” laced with asparagus and carrot ribbons!
I cooked my first ever large piece of meat last week…1kg piece of pork butt, boned removed. Oh my word it was divine! I ate every last piece of it myself making use of it in a fair few recipe creations over a couple of days.
I cooked the piece of pork on Tuesday evening, let it cool and then chilled it overnight before slicing it up good and hunky style. I was a little worried it might be dry inside but much to my delight it was probably the best piece of meat I’ve ever cooked. Seriously amazing! Soft, tender, juicy deliciousness!
I LOVE cold meat so holding on to a few slices to make this fried rice was difficult to say the least. Like licking the bowl of a mixing bowl while baking a cake I find it hard to resist nibbling on meat as I slice, dice or shred it up. Boy was I glad some made to the skillet!
This pork fried rice is altogether awesome! Loaded with chunky pieces of pork, buttery scrambled egg and asparagus and carrot ribbons for a pop of colour and a little light crunch…it was beautiful! I ended up devouring the whole batch in one sitting but it would serve two as a side or part of a platter of Chinese inspired fair…Chicken Kung Pao on the side perhaps?!
I almost went eggless on the fried “rice”…but was so glad I decided to whip up a couple of scrambled ones at the last minute. Rich and buttery thanks to having cooked them in ghee…homemade! I was totally intimated by the process until I gave it go. I’ll try get a post done with pics of the speedy process at some point!
What’s your favourite fried rice addition? Prawns or beef would also beautiful instead of the pork or maybe all three!
Pork Fried Rice
Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: fry saute entree side gluten-free grain free low-carb low-sodium paleo soy-free sugar-free cauliflower pork asparagus egg
Ingredients (Serves 1- 2)
- 226g (1/2 pound/8oz) leftover cold pork roast (or leftover meat of choice!)
- 2 large organic eggs
- 1 tsp ghee (or coconut oil…it’s just for cooking the eggs!)
- 1 tbsp coconut oil
- 1/2 a medium – large head of cauliflower (approx. 2 cups once “riced”)
- 7-8 small asparagus spears
- 2 small carrots
- 2-3 spring onions finely chopped
- 1/4 cup (60ml) coconut aminos
- 1/4 tsp ground ginger
- 1/4 tsp Chinese five spice
- 1/2 tbsp black sesame seeds
- 1/2 tbsp white sesame seeds
- Fresh coriander to serve
Roughly chop cauliflower and place it in to your food processor. Process for just minute or less until it resembles rice!
Using a julienne peeler create thin carrot ribbons. Using a standard peeler create thicker ribbons of asparagus. You can use the standard peeler for both if you don’t have a julienne peeler.
Heat a large pan over a medium heat and add coconut oil.
Add cauliflower to the pan along with ginger and five spice. Cook for 5 minutes. Add in the coconut aminos along with the pork, carrot and asparagus ribbons.
Toss everything together and leave to cook while you scramble your eggs.
Heat a small pan over a medium to low heat; add ghee.
Whisk eggs and pour in to pan. Cook for a couple of minutes, slowly does it, until cooked to desired consistency.
Add eggs and spring onion to the cauliflower rice pan. Toss everything together, have a taste and add more aminos to season if desired.
Serve garnished with sesame seeds and fresh coriander.