Healthier Pork Fried Rice *Recipe*

Hey guys! What’s goin’ on?

First and foremost, I’m watching Fear the Walking Dead. Man..intense.

Anyway, we’ve been taking it easy over here and just trying to enjoy the last few weeks of summer. The mornings are starting to get colder so I know fall, and then of course winter, will be here before I know it. Ugh.

It’s still plenty warm outside though so no complaints.

It’s just too tempting not to dress sister’s in the same outfits. They’re just too cute.

So, all is well on the home front. The kitchen front, is a different story.

I have been soooo lazy lately. I basically just want someone to cook for me…is that too much to ask? Any takers? No? Ok fine.

As tempted as I am to buy rotisserie chickens 6 times a week, I guess I could cook a few meals. If I must.

So, I’m trying to find some inspiration. I found some…just a little..in the newest issue of Women’s Health magazine.

The original recipe in the magazine was for millet pork “fried rice.” I made a few changes based on the ingredients I had so here we go!

**This recipe uses ground pork, but you can definitely sub in ground turkey, chicken, beef, or just slice up some tofu**

Healthier Pork Fried Rice

(adapted from Women’s Health magazine September 2015 issue)

• 1 1/2 tsp sesame oil
• 2 Tbsp soy sauce
• 1 cup chopped onion
• 1 1/2 cups chopped brussels sprouts
• 1 Tbsp avocado oil
• 2 cloves chopped garlic
• 8 ounces 95% lean ground pork
• 1 can mushrooms (or fresh)
• chopped carrots (didn’t measure out)
• 2 Tbsp fish sauce
• 2 Tbsp apple cider vinegar
• 1 egg plus 2 egg whites, beaten
• 2-7.4 ounce containers of cooked brown rice OR 3/4 cup millet/ 3/4 cup brown rice
• chopped cilantro to taste

So, this might come across as more complicated than it was; it’s actually very easy!

First, I cooked all the veggies (garlic, onion, brussels, carrots, and mushrooms).

Once the veggies were cooked pretty well, I moved them to a bowl. Then, I added the ground pork and cooked it thoroughly, then transferred to a bowl.

Next, I added the eggs and scrambled them up.

Next, I added the rice. The rice I’m referring to is already precooked so it’s the ultimate lazy woman (or man’s) dream. I think I probably could have used less, but it’s all good.

Precooked, organic, brown rice. Costco, I love you.

Finally, I poured everything back into the pan (included the sauces) and let it simmer on low for about ten minutes.

To top it off, I added cilantro, some sriracha, and some Enlightened wasabi roasted broad beans for crunch.

I love this kind of meal because you can add any and as many veggies as you want. I absolutely would have added peas (and thought I had some) but alas, I did not.

I’d love to try this again with millet and probably tofu. I just really like the texture of tofu!  Some cashews and water chestnuts would be good too for more crunch.

 

What are your go-to dinners? I need more ideas!