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?
Nutritional Information & Recipe
Pork Fried “Turnip” Rice
- For the pork:
- 1 pound pork shoulder/pork butt
- 1/2 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon five spice powder
- 1/2 teaspoon paprika
- pinch of white pepper
- 1/2 tablespoon sherry
- 1/2 tablespoon soy sauce low-sodium
- 1/4 teaspoon sesame oil
- 1 teaspoons hoisin sauce
- 1 teaspoons tomato paste
- 1/2 tablespoon extra virgin olive oil
- 2 cloves garlic smashed and then minced
- 1/2 tablespoon hot water
- For the rice*:
- 3 large turnips
- 2 large eggs
- 1/2 tablespoon extra virgin olive oil
- 1 small white onion
- 1 tablespoon low-sodium soy sauce
- white pepper to taste
- 1 teaspoon sesame oil
- 4 scallions
- Whisk all of the ingredients for the marinade in a small bowl, reserve 2 tablespoons and place the rest in a large zip top bag.
- Cut the pork into 3” long pieces and place in the zip top bag. Shake and place in the refrigerator for at least 2 hours, ideally overnight.
- While meat is marinating, dice the white onion and scallions. Set aside in the refrigerator for later use.
- Once the meat is marinated, preheat the oven to 475 degrees. Line a baking tray with tin foil and place a metal rack on top. Pour ¼ cup of water over the tin foil. Place the pork on the metal rack and roast for 25 minutes. After 25 minutes, baste the pork with the juices that collect in the tin foil and brush the pork with half of the reserved marinade. Bake for another 20 minutes and then switch to broil and cook for 1-2 minutes or until outside crisps (be careful not to let burn!)
- Using the reserved tablespoons of marinade, brush the pork. Let the meat rest for 10 minutes and then cut into ½ inch chunks.
- While the pork cools, peel and spiralize the turnips, using Blade C. Place the turnip noodles into a food processor and pulse until rice-like. Set aside.
- Place a large skillet over medium-high heat and coat with cooking spray. Beat the eggs and then scramble. Set aside.
- Wipe down the skillet used to scramble the eggs and add in the olive oil over medium heat. Once oil heats, add in the onion and cook 2-3 minutes or until translucent. Then, add in the cooked pork and turnip rice. Let cook for 3-5 minutes or until turnip is no longer crunchy and then add in the soy sauce, sesame oil, white pepper, scallions, eggs and cook for 1-2 minutes or until everything is heated through.