BBQ Pork Fried Rice

My latest addiction is definitely fried rice, so I have been on a quest to make it taste as good as what you can order out. How do those little food carts make such good food anyway!?!? Maybe not the best addiction to have since I generally follow Whole30, which would limit the rice, but this dish is very good with riced cauliflower too!

I have tried different combinations of seasonings (yep, finally hit it just right), also varied up the proteins, and then made this with riced cauliflower! Riced cauliflower is a great substitution for the rice, and as long as you have the flavors of the sauce down, it is still just as enjoyable!

I purchased the BBQ Chinese pork already made, and yes, I did consider taking on the project of making my own BBQ Chinese pork and I will do that someday, but not today, let’s keep it simple 😁. That step helps make this an easy dinner that can be prepared in no time!

INGREDIENTS -

Avocado oil for frying
1/2 tsp sesame oil
BBQ Pork (costco, safeway)
2-3 green onions, sliced (reserve some for garnish)
1 zucchini, diced
1 cup sweet onion, diced
1 small package of frozen peas and carrots, approximately 2 cups
1/4 pound Chinese BBQ Pork, diced
4 cups cooked white rice (precooked and chilled)
2 eggs, whisked lightly
Sauce - (here’s the secret!! You can vary the above ingredients but stick with this sauce!)

8 Tbsp coconut aminos (soy sauce replacement)
4 Tbsp olive oil
2 Tbsp rice vinegar
1 tsp ground ginger
1 tsp ground mustard

The dish will cook up better together if the rice is pre-cooked and chilled. The easiest way for me is to cook the rice in the morning or the day before and store in the refrigerator, so now one thing is done, making your dinner prep even easier! If you cook the rice in vegetable or chicken stock, you will get an extra little pop of flavor. I use homemade vegetable stock and it adds just the right amount of seasoning.

Heat about a teaspoon of avocado oil to medium in a wok or large frying pan. When hot, add the eggs and scramble until done, remove and set aside.

Add a little more avocado oil to pan, bring to medium heat again, then add the onions (white and green) and zucchini. Cook for 4-5 minutes until soft. Add the meat and drizzle the sesame oil over the meat and veggies, continue stirring to blend.

Stir in the rice and frozen vegetables, you may need to use your hands to break up any chunks of rice. Sprinkle with salt and fresh ground pepper if desired.

Stir in the sauce. Then stir the scrambled egg back in. After this is well combined it is time for a taste test. I found the amount of 4 tablespoons of coconut aminos in the sauce to be just right for me, but that taste may vary for some, so if you think it needs more, you can sprinkle a little more coconut aminos over the top and mix in. Also a salt check - my homemade broth doesn’t have much salt, so I usually add a little.

Now, get out your favorite bowl, fill it up, garnish with green onion, and ahhhhhh.