For my birthday we went to a Japanese restaurant where they make the most delicious fried rice. The only problem is that they make it all at once for the entire table (teppan tables) which makes it more difficult to request no sauces. We hadn’t eaten there in a while, so I had forgotten that they automatically put in soy sauce (which I have issues with). I was a little bummed that I couldn’t partake in my favorite side dish, but this was also the motivation to come up with a recipe of my own.
Have you tried pork belly??? Well, if you haven’t, you need to. I’ve been slightly obsessed with pork belly lately. The outer skin all fried up is a little slice of heaven. I’ve been stocking up on boxes of it at my local Trader Joe’s; last time I actually cleared the shelf.
I also use Trader Joe’s Riced Cauliflower as a shortcut, but you could easily make your own (this is a good recipe).
- 1/2 of the pork belly from a box of Trader Joe's Pork Belly (or 6 oz from butcher or deli)
- 1 tablespoons ghee
- 1 small onion, diced
- 2 cloves garlic, minced or finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup carrots, finely chopped
- 1-2 tablespoons water (to moisten veggies)
- 1 package Riced Cauliflower from Trader Joe's ( or a small head of Cauliflower using this recipe)
- 3/4 cup peas, defrosted (optional)
- 2 eggs, lightly beaten
- 1/4 cup Coconut Aminos (optional)
- Green onions or chives, sliced as garnish (optional)
- salt and pepper, to taste
- Fry up the pork belly in a large skillet or dutch oven on medium heat for about 7-9 minutes per side (you want a crispy, brown skin). *Make sure to use a splatter guard; pork belly likes to crackle and pop.
- Remove pork belly from pan, and set aside. Scrape remains out of the pan, but leave 1 tablespoon of fat from the pork belly.
- Using the same skillet, add in ghee. Once heated, add in onions and cook until translucent (about 5-7 minutes), stirring often with a wooden spoon.
- Add in garlic, celery, and carrots. Add water (enough to moisten the veggies). Cook until tender, stirring often (about 5 minutes)
- Add in cauliflower rice, and gently break apart (if using from frozen). Combine with other ingredients, and let it cook for another 3-4 minutes.
- Add in defrosted peas, and combine.
- With your wooden spoon or spatula push the cauliflower
- rice to one side to make room for the eggs. Add beaten eggs to the center of the pan and let cook for about 30 seconds before stirring and combining with the cauliflower rice.
- While Fried rice is heating all together for another couple minutes, dice up the cooked pork belly into small pieces. If necessary, reduce heat in pan to low while cutting pork belly
- Add in diced pork belly, and combine until heated through. Add in salt and pepper to taste.
- Serve with coconut aminos (optional)
- Garnish with sliced green onions (optional)
Prep time will be longer if you're making your own Cauliflower Rice.