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).
Crispy Pork Belly Fried Cauli Rice
Notes
Prep time will be longer if you're making your own Cauliflower Rice.
Ingredients
- 1/2 of the pork belly from a box of Trader Joe's Pork Belly (or 6 oz from butcher or deli)
- 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 bone broth (to moisten veggies)
- 1 package Riced Cauliflower from Trader Joe's
- 3/4 cup peas, defrosted (or chopped asparagus to be Whole30 compliant)
- 2 eggs, lightly beaten
- 1/4 cup Coconut Aminos
(optional)
- Green onions or chives, sliced as garnish (optional)
- salt and pepper, to taste
Instructions
- Defrost pork belly (if frozen)
- with the fatty side facing down, fry up the pork belly in a large skillet or dutch oven on medium heat for about 5 minutes per side (you want a crispy, light 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 any large remains out of the pan, but leave 1 tablespoon of fat and smaller scrapings from the pork belly (they add flavor).
- *Turn down the heat to medium low and let skillet cool slightly before adding veggies
- Using the same skillet add in onions and cook in pork fat until translucent (about 5 minutes), stirring often with a spatula or wooden spoon.
- Add in garlic, celery, carrots, and asparagus (optional).
- Add in broth(enough to moisten the veggies). Cook until tender, stirring often (about 5 minutes)
- Turn up the heat to medium and 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 (optional), 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, breaking apart, 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.
- Turn heat to medium high and add in diced pork belly, combine, and stir fry for another 3-5 minutes (the Riced Cauliflower should brown a bit). Add in salt and pepper to taste.
- Serve with coconut aminos (optional)
- Garnish with sliced green onions (optional)
RECIPE UPDATE: 2/22/18
I made another delicious version using asparagus in place of the peas. I just added in chopped asparagus with the other veggies. if you like asparagus, I definitely recommend trying this version. This version is also Paleo and Whole30 compliant!
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