Pork fried rice doesn’t have to be greasy, time consuming or only available as takeout!
Here’s my recipe for a healthier version that is just as good – or even better – than the traditional!
Pro tip: I make this on busy nights by prepping everything earlier in the day and then just start with step 5 when we are ready to eat!
Ingredients:
- 2 c brown rice
- 1 lb pork tenderloin (you can sub other proteins like chicken, shrimp or tofu)
- 2 celery stalks, chopped
- 1 cup diced mushrooms
- 1 cup diced carrots
- 1/2 cup chopped pineapple
- (*you can add other veggies like water chestnuts, yellow onion, scallions, peas, baby corn…)
- Coconut aminos or soy sauce, to taste
- Coconut oil, to coat pan
Directions:
Prepare the brown rice ahead of time, then cool and place in fridge. (Note: I use Success Rice brand boil in bag.)
Air fry your pork tenderloin. Slice it into 8 medallions and put it in your air fryer for 8 minutes, flip sides, then another 8 minutes. Be sure to adjust cooking time for your air fryer! Cut each medallion into bite size pieces. Store in refrigerator.
Dice all your veggies and store them in the refrigerator.
Chop the pineapple and store in the refrigerator.
When you are ready to eat…
Preheat a skillet over medium high heat with enough coconut oil to just coat your pan. Add your veggies and cook until soft, about 7-10 minutes. Add in the pre-cooked rice and stir to combine. Let that come together for 2-3 them minutes then add 2-3 tbsp of coconut aminos or soy sauce and stir. Add in the pineapple and cook another 2-3 minutes.
Scoop rice mixture into individual bowls and garnish with sesame seeds, scallions and sambal or sriracha.
