The Best Paleo Pork and Pineapple Fried Rice
A delicious, lighter fried rice; perfect for pre or post workout.
Ingredients
- 1 lb Pork loin or pork chops, chopped into chunks
- 1 small red onion, chopped
- 3 cloves garlic, chopped
- 1 carrot, chopped
- 1 red bell pepper, chopped
- 1/2 head of broccoli, chopped
- 1 single serving cup unsweetened applesauce
- Several dashes of coconut aminos
- 3 cups cooked rice, jasmine is best Preferably day old and cooled
- 1 cup pineapple chunks, drained if using canned
- 3 green onions, chopped
- 2 tbsp avocado oil
- 1/3 cup coconut aminos
- Juice of one lime
- 2 tsp sriracha Optional
- 3 tbsp chopped fresh cilantro
Instructions
- Make the sauce: In a small bowl, combine 1/3 cup coconut aminos, juice of one lime, and sriracha if using (if you want it a little spicy). Stir well.
- Prepare the rice to be cooked: Place 3 cups of pre-cooked rice in a bowl. Put drained pineapple chunks and scallions on top of the rice bowl.
- Heat a large skillet over medium high heat and put 1 tbsp avocado oil in. Once hot, put pork, and all vegetables except for broccoli and green onions in the pan and stir fry.
- Add applesauce and 8-10 dashes of coconut aminos to pan after about 2 minutes. Since the heat is high, stir consistently every 30 to 45 seconds to prevent burning or sticking.
- After 5-6 minutes, add broccoli and continue stir frying for about 2 minutes.
- Remove the pork and vegetables from the pan, and drain in a strainer (this is important, you need to get rid of excess liquid to prevent the rice from getting gloppy).
- Add last tbsp of oil to the pan and turn the heat to high.
- Once the oil is very hot, dump the rice, pineapple, and scallions into the pan and stir constantly.
- Technique is important here: Pour the sauce into the rice about 2 tbsp at a time, stirring constantly for about 45 seconds to a minute in between pourings.
- After about 5 minutes, return the pork and vegetables to the rice and mix well. Remove pan from heat.
- Add cilantro and mix well. Serve hot.