This stuff is goooooooood.
Before I get into the actual recipe, I do have to preface it by saying that I used leftover Honey Garlic Pork Skillet from the cookbook “Cook Once, Eat All Week” as a starter. It’s a big reason today’s meal was so easy! When I made the skillet originally (see below), I did so with half basmati rice and half cauliflower rice. Low carb and still delicious. And a great base for my lunch today! For more info on this life-changing cookbook, check out my Love Letter to Cook Once, Eat All Week.
I whipped together today’s lunch – low-carb, high-protein pork fried rice in about ten minutes.
Ingredients:
- 1T avocado oil
- 1-2 cups fresh broccoli, coarsely chopped
- Salt to taste
- 1 cup leftover shredded pork (from COEAW)
- 1 cup leftover rice blend (from COEAW)
- 1t soy sauce or coconut aminos
- 3-4 drops fish sauce
Heat your oil in a medium sauté pan or wok over med-high heat. When hot, add broccoli and salt to taste; sauté 2-3 minutes. Add rice, pork, coconut aminos and fish sauce; sauté 2-3 minutes. Create a little reservoir in the middle of your stir fry, and crack an egg into it. Scramble the egg. Once cooked, give it all a good stir. Plate it up and ENJOY. This made two servings, so I’ll have lunch tomorrow too.
Enjoy!
XO,
Weez
P.S. You’ll notice a few affiliate links peppered in. If you shop from those links, you’ll be supporting my little family. I’ll only ever link to things I actually use and love. I hope you love them too!