Pork and Cauliflower Fried Rice

Serves 3

2 tablespoons + 2 teaspoons tamari
2 tablespoons white rice wine vinegar, plus more for serving
2 tablespoons almond butter
3 garlic cloves, minced
1 pound organic ground pork
Sea salt and freshly ground black pepper
2 cups diced baby bella mushrooms
3 cups cauliflower rice (about 10 ounces, frozen works super well!)
1 carrot, diced
1/2 medium red onion, diced
2 cups kale, chopped
2 pasture-raised eggs, beaten, lightly seasoned with salt and pepper
2 scallions, green and white portions thinly sliced

Directions:

1. In a small bowl, whisk together the tamari, vinegar, almond butter, and garlic. Set aside.
2. Heat a large skillet over medium-high heat. Add the ground pork and cook, breaking up large lumps with a wooden spoon, for 5 to 7 minutes, or until golden brown. Season with salt and pepper to taste.
3. Add the mushrooms and cook for 4 to 5 minutes, or until tender and golden brown. Add the cauliflower rice, carrots, onions, kale, and the tamari-vinegar mixture. Cook for 2 to 3 minutes, until tender-crisp.
4. Make a small well in the center of the skillet and add the beaten eggs. Gently scramble the eggs for 2 to 3 minutes, until just set, and then combine with the cauliflower rice mixture. Remove from the heat.
5. Garnish with sliced scallions and a few shakes of vinegar to taste.

Notes:

Leftovers: Refrigerate in an airtight container for up to four days.

Serving size: Makes about 3 servings.
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Why cauliflower rice vs. white rice? Swapping cauliflower rice for white rice taps into the beneficial compounds in cruciferous vegetables, including a range of micronutrients like vitamin C, vitamin K, folate, vitamin B6, and potassium.

Nutrition Facts:

Amount per serving

Calories: 570
Fat: 39g
Carbs: 19g
Fiber: 6g
Sugar: 6g
Protein: 39g
Cholesterol: 215mg
Sodium: 1120mg
Iron: 4mg

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