Paleo Coconut Fried Rice with Pork Tenderloin – Delicious Paleo Thai fried rice with juicy and tender pork.
This is my second fried rice recipe for Paleo foodie lovers !
This time, we are talking about real rice – yes, white rice.
Am I part of the hashtag group #teamwhiterice on the Internet ?
I’d say if I have to have some starchy carbohydrates, other than yam and sweet potato, I’d go with white rice as opposed to brown or wheat products.
No judging here. My body processes white rice better than wheat products. As simple as that.
This is also my first time making steamed coconut rice. All you need is a cup or two good white rice, mixed with full-fat coconut milk cream, and a pinch of sea salt. Viola! Best steamed coconut rice ever !!
One very important thing to note is that you need to use DAY-OLD rice to make fried rice. So please prepare the rice a day or two in advance !
I also combine coconut rice with caramelized pork tenderloin – a recipe from a previous taco post.
Let me tell you – there are a lot of similarities between Mexican and Asian cooking. I can go on and on about this but let’s save this topic for another day. :))
Do you love Thai food ? Do you love fried rice ??
Without further ado, let’s get started!
Coconut Fried Rice with Caramelized Pork Tenderloin ! This is an 80/20 paleo Coconut Fried Rice recipe. Enjoy an authentic Thai fried rice with coconut cream and savory sweet pork tenderloin.
- 1 lb pork tenderloin slice into thin strips or very small cubes
- 2 large eggs
- ⅓ cup shallots diced
- 4 tbsp garlic minced
- Olive oil & coconut oil for stir-fry use
- 2 cups white rice prefer asian short grain white rice
- 14 oz full-fat coconut milk cream
- Pinch of sea salt
- 1 small shallot minced
- 2 cloves garlic minced
- 1 small fresh red chilli minced (thai red chili or CA fresno)
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1/4 cup fresh cilantro chopped
- 1 1/2 tbsp fish sauce
- 2 tbsp coconut aminos
- 2 tsp ground white pepper
- Scallions as much as you like
- Cilantro as much as you like
- sliced cucumber or radish or carrots optional
- your favorite hot sauce optional
Mix the white rice with coconut milk cream and pinch of sea salt. If you use a rice cooker, follow the rice-cooker instructions. In general, 1 cup of rice = 1 cup of water.
Note: For this recipe, the total amount of liquid to cook rice is the combined quantity of coconut milk & water when using a rice-cooker.
If you cook on a stovetop, please follow the instructions here.
Heat a wok over high heat with 1 tbsp coconut oil, add marinated pork and saute until cooked through. Season with a pinch of sea salt and black pepper if desired. Set aside to cool.
Eggs: Heat a wok over very high heat with 1 tbsp coconut oil, crack 2 eggs and cook without messing with it until the whites/edges have turned golden brown, about 15 seconds. Flip the eggs (if the yolk is broken, no worries). Once it’s done, set aside to cool.
Heat another 2 tbsp of coconut oil in a wok, add shallots and garlic, stir fry until lightly browned, about 30 seconds.
Add pre-cooked coconut rice and stir-fry, breaking up the rice a bit.
Add the previously cooked pork and eggs and stir everything together well.
Add stir-fry sauce and continue to stir-fry until the sauce and flavor have coated the rice well, about 1-2 mins.
Turn off the heat and stir in toppings: scallions, cilantro.
Serve with lime wedges and your favorite hot sauce (optional).