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Pork Fried 'Rice'

5 from 1 vote
GF | DF | EF | NF | RSF
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Servings: 4
Course: Main Course, Side Dish
Ingredients Equipment Method Notes

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 

Equipment

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

Method
 

  1. Rinse the quinoa and soak in water and 1 tsp apple cider vinegar overnight 
  2. 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
  3. Slice the pork loin thinly and add to a bowl
  4. Finely grate the ginger and garlic and add them to the bowl with the pork with the apple cider vinegar, bi carb and tamari
  5. Massage and let sit for 15 minutes 
  6. Chop all vegetables into small equal sized pieces and remove corn from the cob
  7. Preheat a frying pan over a high heat with your chosen cooking oil/fat 
  8. Once hot, fry off the pork loin for 2-3 minutes or until completely cooked through
  9. 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
  10. Add in the cooked quinoa and pork and stirfry with the vegetables, then mix through the sauces
  11. 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