Okay, okay I know I just talked about detoxing after Thanksgiving and now I’m posting a recipe for – what else – PORK FRIED RICE.
But that’s the beautiful thing about spiralizing – you can still stuff your face with pork fried “rice” and not break the diet bank.
In this Inspiralized version, I’m using turnip rice in place of “regular” rice which not only makes this dish clean-eating friendly, the meal becomes an excellent source of Vitamin C and a fun way to use seasonal produce.
Two Sundays ago, Lu and I went over to his brother’s apartment in Hoboken to spend some time together and have dinner. Christina (Lu’s sister-in-law and the one who introduced Lu and I!) is about 6 months pregnant and she has the most adorable baby bump! I can’t wait to be an Aunt :)
At dinner, we decided to order Chinese food for dinner and in true Lu and Jose fashion (Jose is Lu’s older brother), they ordered pork fried rice and a medley of greasy food.
The second the food arrived and I caught a whiff of the pork fried rice, I just had to have it. After we were done, I immediately felt sick. Then, it was like a light bulb goes off – SPIRALIZED PORK FRIED RICE!
And now, we’re here.
I got a lot of inspiration for this recipe from the amazing blog The Woks of Life, a group of talented bloggers who have authentic Asian cooking experience – skills I don’t have.
I picked up this tip from the bloggers: to evenly roast your meats in the oven, set up a baking sheet with tinfoil and then top with a metal rack. Then, place the meat on top. The heat will circulate throughout the oven and because the meat is raised, it will cook mostly evenly on all sides:
This recipe is perfect for a Sunday afternoon of meal prep, since it does take over 2 hours to make – but it’s well worth it. You won’t believe you’re not ordering takeout.
If you want to go the extra mile and fool your guests, serve it up in takeout boxes!
What’s your go-to takeout dish you’d like to see Inspiralized?