YOUR SOLIN GENERATED RECIPE
Chinese-Style Pork and Egg Fried Rice Skillet
Sautéed ground pork and fluffy scrambled eggs tossed with fragrant ginger and crisp bok choy in a savory soy-free glaze.
INGREDIENTS
6 oz ground pork
4 large eggs
0.33 cup cooked jasmine rice
0.25 tbsp avocado oil
2 tbsp coconut aminos
0.5 tsp toasted sesame oil
1 cup chopped bok choy
0.5 cup shredded carrots
1 tbsp minced fresh ginger
2 cloves minced garlic
2 stalks sliced green onions
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
Add the ground pork to the skillet, breaking it into small crumbles with a spatula, and cook until browned and fully cooked through.
Push the cooked pork to one side of the skillet and crack the eggs into the open space, scrambling them quickly until they are just set.
Stir in the minced ginger, garlic, shredded carrots, and chopped bok choy, sautéing for 2 to 3 minutes until the vegetables are slightly tender.
Add the cooked jasmine rice, coconut aminos, and toasted sesame oil to the skillet, tossing all ingredients together until the rice is heated through and evenly coated.
Season the mixture with sea salt and black pepper, then garnish with the sliced green onions before serving warm.