Coconut Fried Rice with Caramelized Pork Tenderloin
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.
Servings: 5 servings
Ingredients
- 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
Coconut rice: [NEED TO USE A DAY OLD RICE]
- 2 cups white rice prefer asian short grain white rice
- 14 oz full-fat coconut milk cream
- Pinch of sea salt
Pork marinade: (at least 1 hr. Best overnight)
- 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
Stir-Fry Sauce:
- 1 1/2 tbsp fish sauce
- 2 tbsp coconut aminos
- 2 tsp ground white pepper
Fried Rice Toppings:
- Scallions as much as you like
- Cilantro as much as you like
- Lime
- sliced cucumber or radish or carrots optional
- your favorite hot sauce optional
Instructions
A day before to cook the coconut rice:
- 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.
To cook the pork:
- 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.
To make the pork fried rice:
- 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).
Nutrition
Calories: 721kcal
