Pork Fried ‘Rice’

Pork Fried 'Rice'

GF | DF | EF | NF | RSF
Course Main Course, Side Dish
Servings 4


  • 1 Spatula
  • 1 Measuring Spoons
  • 1 Saucepans
  • 1 Knife & cutting board


  • 1 cup  quinoa 
  • 1 & 1/4 cup water 


  • 250 grams pork loin 
  • 5 grams ginger 
  • 1 clove of garlic
  • 1/2 tsp  apple cider vinegar 
  • 1/4 tsp  bi carb 
  • 1 tsp   tamari (or coconut aminos for soy free)


  • 70 grams 70g carrot - roughly half a carrot 
  • 50 grams green beans 
  • 1 cob of corn 
  • 40 grams spring onion


  • 1 tbsp   bone broth
  • 1 tbsp   tamari (or coconut aminos for soy free)
  • 1 tsp  maple syrup 
  • 1 tsp  apple cider vinegar 
  • 2 tbsp  cooking oil/fat 


  • Rinse the quinoa and soak in water and 1 tsp apple cider vinegar overnight 
  • Drain the soaking liquid from the quinoa and rinse, then cook in 1 & 1/4 cup water using the absorption method - you can also salt the water here
  • Slice the pork loin thinly and add to a bowl
  • Finely grate the ginger and garlic and add them to the bowl with the pork with the apple cider vinegar, bi carb and tamari
  • Massage and let sit for 15 minutes 
  • Chop all vegetables into small equal sized pieces and remove corn from the cob
  • Preheat a frying pan over a high heat with your chosen cooking oil/fat 
  • Once hot, fry off the pork loin for 2-3 minutes or until completely cooked through
  • Remove the pork loin from the pan and add in another tablespoon of cooking oil/fat to stirfry the vegetables for 2-3 minutes on high. Season vegetables with salt here if appropriate
  • Add in the cooked quinoa and pork and stirfry with the vegetables, then mix through the sauces
  • Cook for a further one minute and serve


Able to be frozen: no 
Age Appropriate: When on 2 meals a day you can share this meal with your baby by offering them some of the quinoa and pork.
* If you have time to cook the quinoa in advance and allow it to chill in the fridge for a couple of hours or overnight before cooking to serve I find this works to prevent stickiness from the quinoa
Recipe by Jane Houston  for Boob to Food
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