One of my go-to easy meals…
I cook this Paleo fried rice at least once a week. It’s the very reason I decided to work one-pot recipes on this site. I often mix up the flavors involved in this dish, but this classic Asian spin is my favorite. I sometimes use ground sausage in place of the spare ribs, yet using boneless spare ribs works best. This recipe will yield 3 to 4 fair servings, yet you can double this recipe up to use a whole head of cauliflower and a full pound of spare ribs. Just make sure you use a large pot or dutch oven. If you don’t have either of them, look for any dutch oven substitute that can give the same result. I feel odd giving you so many steps in the instructions, but I promise this one is pretty easy. Most fried rice recipes will have you cook the eggs separately and then add them in, but ain’t nobody got time for that! This is a true one-pot meal that is easy and well worth the simple prep time. I hope this becomes a weekly staple for you as well!
What you need:
- 1/2 of a large head of cauliflower, riced.
- 1/2 pound of boneless pork spare ribs, chopped into small pieces.
- 1 tbsp coconut oil.
- 1 tsp hot chili pepper powder of choice.
- 1 tsp ginger powder (or 1 tbsp minced fresh ginger).
- 2 cloves of garlic, minced.
- 2 cups of cole slaw mix (free carrots!), or shredded cabbage.
- 1 handful of bean sprouts.
- 1 bunch of scallions / green onions.
- 1 small white onion, diced.
- 2 to 4 tbsp of coconut aminos.
- 2 tbsp of fish sauce. I use Red Boat, which is paleo friendly.
- 1 tbsp hot chili paste (optional) such as Sambal Oelek or Sriracha.
- 2 to 4 tbsp of water.
- 2 eggs.
How you make it:
- Use a food processor to rice your cauliflower, or use a cheese grater.
- Turn your large pot or dutch oven to medium heat.
- Add your coconut oil, boneless spare ribs, chili powder, ginger, and garlic.
- Stir well, and cook your pork until browned and mostly cooked but not fully cooked.
- Add your coconut aminos and fish sauce and use them to deglaze your pot, stirring well.
- Add your cauliflower, cabbage, scallions, onion, and bean sprouts.
- Stir well and make sure everything is well mixed, let cook for a couple minutes.
- Add 2 to 4 tbsp of water to the pot, and stir well again. Lower head to medium low, cover and cook for up to 10 minutes, stirring occasionally, until cabbage and cauliflower are soft.
- If you want to add chili paste such as Sambal Oelek or Sriracha (call the paleo police, I dare ya), do it now and stir well.
- Turn your heat up to high and stir well until all excess liquid has cooked off.
- Crack 2 eggs into your pot, stir fast like mad as you remove the pot from the heat.
- Stir well until the eggs are totally worked into your “rice” and then you are done.
- Garnish with chopped scallions and raw bean sprouts. Enjoy!