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Another easy meal that will sure to please the whole family! Chinese take out is always fun but I usually end up feeling awful afterwards because of all the GMO soy and MSG they add. This recipe will show you how easy it is to make your own Asian stir fry right at home that is healthy and will leave you feeling great!!

You can’t believe how delicious this cauliflower fried rice is! You won’t even miss the regular rice once you try this. The sugar snap peas are sweet and crispy and pair perfectly with the pork and cauliflower rice!


8 Boneless Pork Chops, I like Butcher Box (Click Here to order), chopped into 1 inch or bite size pieces

1/2 cup coconut aminos or organic gluten free soy sauce

1 tbsp sesame oil

2 tbsp rice wine vinegar

2 cloves garlic, crushed

2 tbsp fresh grated ginger

1 tbsp coconut oil

2 tsp tapioca starch (for thickening)

Place the pork and all ingredients (except coconut oil and tapioca starch) in a large bowl and let marinate for 2-3 hours, or up to 8 hours.

Heat the coconut oil in a large pan. Drain the remaining marinade and reserve. Add the pork and stir fry over medium to high heat until slightly pink and cooked through. Do not overcook or it will become tough.  Add the tapioca starch to the reserved marinade and stir until smooth. Pour the marinade into the pan with the pork and stir well and let it thicken. In the meantime, start on the cauliflower rice.

For the Fried Cauliflower Rice:

1 bag of cauliflower rice, or 1 head of cauliflower riced on a grater

1 tbsp olive oil

1 medium onion, chopped

1 clove garlic

2 eggs, beaten

1/4 cup coconut aminos

1 tbsp toasted sesame seeds

In a medium pan, heat the olive oil over medium to high heat. Add the onion and garlic, and cook for 3-5 minutes or until they start to soften. (Do not let them burn or turn brown.) Add the cauliflower rice and stir well. Continue to cook for another 6-8 minutes. Make a well in the center of the pan and add the beaten eggs. Let them sit for a minute and then start to scramble the eggs incorporating them into the rice mixture. Continue to cook until the eggs are done. Remove from heat and add the coconut aminos, mixing well. Sprinkle with sesame seeds and serve with the pork.

Sugar Snap Peas:

1 bag of sugar snap peas, trimmed

2 tsp. olive oil

salt and pepper

toasted sesame seeds for sprinkling

In a medium saucepan over medium heat, add the olive oil. Once the oil is hot, add the sugar snap peas and let cook for 5-7 minutes, stirring often. They will blister slightly and begin to brown. Add salt and pepper to taste and sprinkle with sesame seeds. Serve with your meal.