Pork Fried ‘Rice’
A spin on the traditional fried rice is this delicious fried quinoa recipe! The quinoa has been soaked and soured for optimal digestion and absorption of nutrients. A delicious recipe to share with your little one.The pork can be swapped for any protein of choice - fish/tempeh/chicken etc if you’re not a pork consumer.
Contents
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GF | DF | EF | NF | RSF
- Spatula
- Measuring Spoons
- Saucepans
- Knife & cutting board
- 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
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Rinse the quinoa and soak in water and 1 tsp apple cider vinegar overnight
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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
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Slice the pork loin thinly and add to a bowl
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Finely grate the ginger and garlic and add them to the bowl with the pork with the apple cider vinegar, bi carb and tamari
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Massage and let sit for 15 minutes
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Chop all vegetables into small equal sized pieces and remove corn from the cob
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Preheat a frying pan over a high heat with your chosen cooking oil/fat
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Once hot, fry off the pork loin for 2-3 minutes or until completely cooked through
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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
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
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