Do you ever find yourself craving all the takeout? I DO!
In a different lifetime, I would down an entire quart of chicken or pork fried rice by myself! I’ve found in this new lifetime of mine, that you can have all the flavors and comfort of Chinese takeout without the suspicious oils and preservatives.
This is definitely one of my go to meals to prep especially on a Whole 30 but really works for everyday life too. It’s great to meal prep with as it will last you a few meals without dirtying a bunch of dishes.
Ingredients:
1 lb of ground pork
4 cups of riced cauliflower
1 cup of finely diced carrots
1 cup of finely diced celery
1/2 cup of scallions
4 eggs, scrambled
1 tbsp of ghee
1 tbsp of sesame oil
2 tbsp of coconut aminos
1 tbsp of rice wine vinegar
1 tsp of salt
1/2 tsp of pepper
1 tsp of onion powder (optional)
1 tsp of garlic powder
Directions:
- Melt ghee in medium heated large cast iron skillet
- Add carrots, celery, and white end of the scallions into the pan and cook until soft (about 10-15 minutes)
- Once vegetables are soft, brown ground pork
- Add cauliflower rice, coconut aminos, rice wine vinegar, sesame oil, and spices
- If you don’t have enough room in your skillet, scramble eggs in a seperate dish or create a circle in the center of your dish and allow eggs to cook there
- Combine and mix all the ingredients together
- If there is remaining water or liquid, cook on medium high for another 5-10 minutes until the liquid has been cooked down
- Garnish with remaining scallion green ends