Pork Fried 'Rice'
GF | DF | EF | NF | RSF
Equipment
- 1 Spatula
- 1 Measuring Spoons
- 1 Saucepans
- 1 Knife & cutting board
Ingredients
- 1 cup quinoa
- 1 & 1/4 cup water
Marinate:
- 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)
Vegetables:
- 70 grams 70g carrot - roughly half a carrot
- 50 grams green beans
- 1 cob of corn
- 40 grams spring onion
Sauces:
- 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
Instructions
- 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
Notes
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
Tried this recipe?Let us know how it was!
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