Pineapple Lime Pork Fried Rice

Pineapple Lime Pork Fried Rice

  • Servings: 3-4
  • Time: 45 minutes
  • Difficulty: intermediate
  • Print

A fresh, light, sweet and salty dinner that can be prepared in under 45 minutes if you have already cooked pork or meat. Meat could easily be omitted for a vegetarian option. For a gluten-free option, double-check that your tamari and chili paste are gluten free

Ingredients

  • 1/2 cup dry texmati rice
  • 1 cup water (for rice)
  • 1 TBSP gluten-free tamari
  • 1 tsp chilli paste
  • 1 cup chopped pulled pork shoulder ( I had leftover from another meal)
  • 1 cup chopped pineapple
  • 1 lime, will use zest and juice
  • 1/4 cup cilantro
  • 6 mini red bell peppers, chopped
  • 1/2 cup broccoli slaw, shopped
  • 1/2 cup frozen edamame

Directions

  • Cook rice according to package instructions.
  • Meanwhile….Chop onion, red pepper, broccoli slaw and pineapple into bite size pieces. Set aside.
  • Heat a large skillet over medium high heat and swirl oil of your choice around the pan. Add red peppers, onion, edamame and broccoli slaw and sauté for about 5 minutes or until the veggies start to soften.
  • Add pineapple and pulled pork. Heat until pork is warmed. Turn heat to low.
  • Once rice is finished cooking, add to skillet with veggies and pork. Add chill paste, tamari and cilantro. Zest half of a lime and add the juice from the lime to taste. Mix well and serve.
  • Macro Breakdown for 1 serving: Calories: 360  Protein: 22G  Carb: 32G   Fat: 11G


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