I hate to say it, but pork fried rice was almost a dietary staple for me in college. My, now husband, and I went to schools in different states and his school was in the middle of nowhere, the only nearby restaurant was this tiny Chinese food place near his apartment, so almost every time I went to visit him I got some pork fried rice for dinner. I had gone gluten free at that point but I had basically just subbed gluten contain grains for rice at every turn. Now that I haven’t eaten any rice in almost two years, that seems a little crazy.

I know many of you probably enjoyed the flavors of Chinese food in your former eating days so I decided to recreate this recipe favorite for you all. The flavor is really good and it definitely resembles that flavors of your past, only without all of that soy and those grains. This is a super easy dish and I think its one that will please your whole family, little ones included! I hope you enjoy!

Pork Fried “Rice” (AIP/Paleo)

Serves 4

Ingredients:

2 TBS olive oil

2-3 boneless pork chops, cut into chunks

4 cups of Riced Cauliflower

2 cloves of minced garlic

1 onion, diced

1 carrot diced or shredded

½ cup of frozen peas (optional, substitute broccoli for full elimination AIP))

2 TBS balsamic vinegar

4 tsp honey

¼ tsp ground ginger

½ cup of bone broth

½ tsp salt

Directions:

In a large pan, over medium high heat brown your pork in olive oil. Then, add your garlic, onion, carrot, peas and cauliflower and continue to sauté for 3-5 minutes. Meanwhile, in a small bowl, combine your bone broth, honey, balsamic vinegar, ginger, bone broth and salt. Stir well until completely combined. Add your sauce to your rice and cook uncovered for 10 minutes stirring occasionally. Add additional salt to taste and serve.