Twice Cooked Pork Fried Rice and Pickled Cucumber Salad

This was my first recipe cooking with coconut oil, I wondered if it would taste like coconut and it doesn't but it definitely works just like any other oil if not better. I used the leftover cooked pork with Pork Scallopini dish I cooked earlier in the week which definitely saves a lot of time for a week night meal. The flavors in this fried rice were off the hook - I mean really this was probably the best fried rice I've had in a very long time. The veggies were crunchy and the seasonings really send it over the top. Also, I cooked the rice earlier in the day and put in fridge, for some reason fried rice always comes out better when you use cold rice.

I also pulled out a recipe I use in the summer when I have lots of cucumbers - it's an Asian inspired salad with red onion and cucumber. The flavor is hard to explain but it's one of my favorites.

Twice Cooked Pork Fried Rice      

Serves 4

Twice Cooked Pork Fried Rice

ingredients

• 3 tbsp coconut oil
• 1 onion, diced
• 1 cup leftover cooked pork, diced
• 2 carrots, diced
• 6 large cremini mushrooms, sliced
• 1 cup snow peas
• 4 scallions, chopped
• 2 cloves garlic, inced
• 2 tbsp fresh grated ginger
• 2 tbsp low sodium soy sauce
• 1 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tsp sriracha
• 1 1/2 cups cooked brown rice
• 2 beaten eggs
• 1/2 bunch cilantro leaves

• Kosher Salt & Freshly Cracked Black Pepper
* Eggrolls for serving (optional)

directions

1. In a large dutch oven, heat 2 tbsp coconut oil over high heat. Stir in the onion and cook for 1 minute. Add the pork and cook until golden brown, 2 minutes. Stir in the carrots, shrooms, snow peas, scallions, garlic & ginger and cook for 2 minutes. In a small bowl whisk the soy sauce, sesame oil, rice vinegar and sriracha. Add to the pot and stir to coat the veggies. Season with S&P to taste.

2. Stir in the rice and mix thoroughly.

3. Meanwhile in a separate nonstick skillet, scramble the eggs in remaining 1 tbsp coconut oil and stir in to the fried rice. Taste and add S&P if needed. Serve with cilantro on top and eggrolls on the side.

And now onto the salad...
 
Pickled Cucumber Salad     
Serves 4-6

Pickled Cucumber Salad

ingredients

• 1 large cucumber, sliced into rounds or half moons
• 1 small red onion, very thinly sliced
• 1 tbsp sesame oil
• 1/4 cup rice wine vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp red chili flakes

directions

1. Add the cucumbers and red onion to a large mason jar with a lid. 

2. Mix the remaining ingredients in a small bowl and pour into the jar.

3. Seal the jar and toss the veggies around to coat in the sauce. Place in fridge for at least 10 minutes to let the flavors meld. Will keep in fridge for at least 5 days and is even tastier the next day.

Enjoy!

This recipe was adapted from Daphne Oz and Cook This Not That.