Special pork fried rice


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Serves 3-4

400g lean pork mince
1 spring onion – finely chopped
1 red onion
1 red chili
2 cloves of garlic
1 inch piece of ginger – peeled
1 tbsp of fish sauce
3 tbsp coconut aminos
juice of 1 lime
4 cauliflower florets
3 baby carrots – diced
2 heads of baby pak choi – separated
2 button mushrooms – chopped
Handful of beansprouts
Handful of cashew nuts
2 tbsp of coconut oil


  1. Blend the garlic, chili, ginger, fish sauce, coco aminos, lime juice and red onion until they form a thick paste.IMG_4363
  2. Boil the cauliflower for 10 minutes. Strain off the water and refresh under the cold tap. Add to the food processor for 2-3 minutes until it has become a rice like mixture, set aside.IMG_4367
  3. In a large wok add the coconut oil and heat until smoking hot, add the mince and brown.
  4. Once the mince has almost cooked through add the paste,reduce the heat and mix thoroughly.IMG_4369
  5. Add the pak choi and the carrots and cook for a further 2 minutes on low before adding the mushrooms.IMG_4370
  6. Add the cauliflower to the mix, turn off the heat and allow to sit.
  7. Heat a small pan, rinse the beansprouts and add to the pan while damp, fry off until golden.IMG_4371
  8. Toast the cashew nuts.
  9. Add the rice to a bowl and top with the beansprouts, spring onion and cashew nuts, serve and enjoy!
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