Tuesday, March 27, 2012

Pork-Fried "Rice"

This dish is AMAZING! My husband loves asian-inspired food so this is a staple. He doesn't care for cauliflower but likes this dish. I think it tastes just like pork fried rice and goes great with pan-seared steak and sauteed zucchinni, which is what I always serve it with. It's also not near as complex as it looks but even if it was it would be worth it!

Seared steak, zucchini, and pork fried "rice"

1 head of cauliflower, broken up
6 slices bacon (diced)
2-3 pork chops
1 yellow onion
handful of baby carrots
1-2 tsp. fresh ginger (minced)
2-3 cloves garlic (minced)
1 small jalapeno (minced)
3 eggs
1 Tbs. Tamari or coconut aminos
Salt to taste

Steam cauliflower just enough to barely puncture it with a fork (if it's too soft it will fall apart and you'll have mashed cauliflower) while  cauliflower is steaming, cook bacon and along with pork chops place in a wok or large skillet and cook until done.  Cauliflower should be done now so transfer it in small batches into a food processor and process a few times until it has a rice-like texture, then place in large mixing bowl and set aside. When the chops and bacon are done cooking, turn heat off and remove them to dice them into small pieces and add back to the skillet. Using the food processor chop onion and carrots then pulse in jalapeno, a 1-inch piece of peeled ginger and the garlic cloves. Place entire contents into mixing bowl with cauilflower, eggs and tarami and stir until combined. Turn skillet on medium heat and add in cauiflower mixture combining it with bacon and pork while making sure to coat the mixture with the fat from the bacon. Cover and cook about 5 mins, then uncover and toss until the veggies are soft. I threw in a splash more tamari and when it was completly cooked sprinkled with salt.

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