As I write this, my sister and her fiancé have just arrived to Florida for their wedding week!
I can’t believe my little sister is getting married (I’m sure all older sisters say that!) and I’m so excited for the big day and all the festivities leading up to it.
And if you follow me on Instagram, you know I was stressing out about writing my Maid of Honor speech. I was stressing because I wanted it to be perfect, and I always put a lot of pressure on myself in these types of situations.
Luckily, I don’t have a fear of public speaking or get nervous in front of crowds, so I’m actually pumped for the speech. I think it’s the perfect balance of heartfelt and funny.
The only thing I am nervous about is crying. I’m a pretty ugly crier, and I never ever cry (like, I cry once a year) and once I start, I just SOB and let it all out. So, pray for me!
It’s so tough to sum up 28 years of sisterhood together in a speech! A few people online asked me for my tips on writing a MOH speech. I basically made an outline of the following:
- Things I love about Felicia
- Things I want to poke fun with Felicia about
- Notable/funny memories
- My thoughts on Ben and their relationship
From there, I tried to pull out themes. I basically started writing mini paragraphs and then eliminated the ones that weren’t relevant or didn’t flow well.
I read the speech to my mom and she cried, so I’m hoping that’s a good sign!
Anyway, as for this recipe, my parents literally licked their bowls clean – and my mother isn’t a big fan of pork. The pork tenderloin and green beans soak up the soy sauce mixture and are so tasty. The fluffy sweet potato fried rice adds the perfect balance of sweetness to the dish!
The sweet potato fried rice can be prepared a day ahead, and then the pork and green beans can just be tossed together quickly at night for a simple, weeknight meal!
Alright, time to get spend time with my family and future brother-in-law! Happy Sunday!
Now you can watch a cooking video of this recipe:
Nutritional Information & Recipe
Pork and Green Bean Stir Fry with Sweet Potato Fried Rice
- For the sweet potato rice:
- 2 large sweet potatoes peeled, Blade D
- 1/2 tablespoon coconut oil
- 1 small white onion diced
- 4 eggs beaten
- 2 teaspoons soy sauce
- For the pork and beans:
- ¾ - 1 pound pork tenderloin
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey or 1 teaspoon coconut sugar
- 2 teaspoons coconut oil
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon minced garlic
- ¼ teaspoon red pepper flakes
- 1 pound green beans trimmed and cut crosswise into 2” pieces
- Prepare the rice. Place the sweet potato noodles into a food processor and pulse until rice-like and set aside. Heat the coconut oil up in a large skillet. Once shimmering, add the onions and cook until translucent, about 5 minutes. Add the sweet potato rice, season with pepper, and stir until sweet potato is no longer crunchy, about 5 minutes. Push the rice to the sides to create a cavity in the center to drop the eggs in. Stir the eggs and let cook until scrambled and then combine with the rice. Drizzle with the soy sauce, stir well to combine, and set the rice aside and cover to keep warm.
- Prep your pork. Cut the pork diagonally into 1/4-inch thick slices and then cut each slice lengthwise in half. Season with salt. In a small bowl, mix together the soy sauce, vinegar, and honey and set the sauce aside.
- Heat 1 teaspoon of the coconut oil in a large skillet over medium-high. Once oil is shimmering, add the ginger, garlic, pepper flakes, and pork. Cook, stirring, until pork is no longer pink, 5-7 minutes.
- While pork cooks, cook the green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain and pat dry with paper towels.
- Once pork is done cooking, add the green beans to the skillet with the pork and reserved sauce and cook over high heat, stirring often, until beans absorb the sauce, about 2 minutes.
- Divide the sweet potato rice into bowls and top with the pork and green beans. Serve immediately.