Pork fried rice is a dynamite gluten-free dish. Cooked rice is stir-fried with a ton of veggies, soy sauce, sesame oil, and plenty of ginger. This recipe does not include scrambled eggs but feel free to add them. Pork fried rice is a great way to use up leftover rice and whatever vegetables are in the fridge.
2 cups white rice, cooked
4 ounces boneless pork chops, cooked and chopped into cubes
1 tablespoon coconut oil
1/2 cup red onion, chopped
1 cup carrot, shredded
1 cup zucchini, shredded
2 cups mushroom, chopped
1 inch piece ginger, minced
1 clove garlic, minced
2 tablespoons gluten-free soy sauce
1/2 tablespoon sesame oil
4 tablespoons green onion, thinly sliced
Heat coconut oil over medium high heat in a large nonstick pan. Add onion and cook 5 minutes until tender, stirring often.
Add carrots, zucchini and mushrooms and cook another 3 – 5 minutes until vegetables are soft.
Add remaining ingredients except green onion and stir fry for 3 – 5 minutes until food is heated through.
Serve topped with green onion.
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