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.
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.
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).