| 8.82 oz | Pork Loin, Tenderloin, separable lean only, raw | |
| 2⅚ cups | Cauliflower, raw | |
| 1⅙ cups | Mushrooms, Oyster, raw | |
| 2⅙ cups | Bok Choy, Pak Choi, cabbage, raw, shredded | |
| 1 tbsp | Lard, rendered pork fat | |
| 3 (ea. 0.11 oz) | Garlic, raw | |
| 2 (ea. 1.76 oz) | Egg, large | |
| 1 tsp | Sesame Oil | |
| 1 tbsp | Lime juice, fresh cold-pressed | |
| For the marinade | ||
|---|---|---|
| 1 tsp | Tamari, Japanese soy sauce, gluten-free | |
| 1 tsp | Fish Sauce | |
| ½ tsp | Pepper, white, ground | |
| 33.67 oz | altogether (view nutrition facts) | |
Preparation
- Serving size:17 oz (calculated)Notes: 2 cups of keto thai fried rice
- Clean the pork tenderloin, removing the silver skin. Slice thinly.
- Mix together the ingredients for the marinade, then add the meat and set aside to marinate.
- In a food processor, blend the cauliflower florets until they resemble rice.
- Transfer to a microwave-safe bowl and microwave for 8 minutes or until the cauliflower has the desired tenderness.
- Coarsely chop the oyster mushrooms.
- Wash and clean the bok choy. Separate the leaves from the stems. Coarsely chop the leaves, slice the stems.
- In a wok or large pan, heat the lard over medium-high to high heat. You can also use a different fat that can take high temperatures, for example coconut oil or avocado oil.
- Fry the bok choy stems until they are tender, about 3 minutes.
- Add the finely chopped or minced garlic and continuously stir until it just begins to take on color, perhaps a minute. Be careful not to burn it.
- Add the oyster mushrooms and continue to fry for about 3 minutes. The mushrooms should start to take on color.
- Move the vegetables to the sides of the pan.
- Now add the marinated meat and fry until it is almost completely done. Depending on how thinly you cut the meat, this should take no more than 2 to 5 minutes.
- Move the meat to the side, crack in the eggs and scramble them as they start cooking.
- Now add the cauliflower rice and mix well.
- Season to taste with more fish sauce, soy sauce and pepper. If you like it spicy, you can also add fresh, thinly sliced chilis or red pepper flakes.
- Remove the pan from the heat and stir in the bok choy leaves. Stir, letting the bok choy cook in the residual heat until it starts to wilt, about 1 to 2 minutes.
- Stir in the lime juice and drizzle on the sesame oil before serving.
- Enjoy!
- You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop. Add the lime juice and sesame oil only after reheating.
Meal Prep Tip
- Calorie count364 kcal
- % of calories by macros
Fat 42.3 % 154 kcal 17 g Net Carbs 11.3 % 41 kcal 10 g Dietary Fiber 3.0 % 11 kcal 5.2 g Protein 43.4 % 158 kcal 39 g - Approx. WW SmartPoints™5.1
- Cholesterol 273.3 mg
- Sodium 638.3 mg
- Fat 16.9 g
- Saturated Fat 5.5 g
- Trans Fat 0 g
- Carbohydrates 15.3 g
- Dietary Fiber 5.2 g
- Total Sugars 4.8 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 39 g
- Calcium 160.1 mg
- Iron 4.3 mg
- Magnesium 94.1 mg
- Potassium 1457.4 mg
- Zinc 4 mg
- Vitamin A (Retinol Equivalents) 248.5 mcg
- Vitamin B12 1.1 mcg
- Vitamin C 109.9 mg
- Folate 180.5 mcg
- Folic Acid 0 mcg