Fragrant Harbour Fried Rice
1 leaner – 3 greens – 1 healthy fat – 2 condiments (per serving)
4 servings Ingredients: • ¼ tsp ground black pepper • 3 eggs, beaten • ¾ lb. peeled and deveined cooked shrimp, thawed if frozen • 2 cloves garlic, minced • 2 tbsp light soy sauce • 1 cup thinly sliced mushrooms (any kind) • 3 tsp oil, divided • ½ tsp crushed red pepper flakes • 10 oz. pork tenderloin, cut into thin strips • 4 cups riced cauliflower • 2 scallions, trimmed and sliced, white and green parts separated
1. Heat one teaspoon of oil in wok or skillet over medium heat. Once hot, pour in the beaten eggs and allow eggs to set, without stirring, to form an omelet. Once eggs are firm, slide the omelet on to a plate, roll it up, and slice into fine strips. Set aside.
2. Heat one teaspoon of oil in the same wok or skillet used to cook the eggs. When oil is hot, stir-fry the white parts of the scallions and garlic for one minute. Add the thinly sliced pork, and stir-fry for about 3 minutes. Add the shrimp, and cook until pork and shrimp are fully done. Remove from heat and set aside.
3. Place wok or skillet back on the stovetop, and heat one teaspoon of oil over medium heat. Add the riced cauliflower, mushrooms, soy sauce, crushed red pepper flakes, and ground pepper and cook until vegetables are tender.
4. Add the pork and shrimp mixture and eggs back into the wok or skillet and heat through. Garnish with green parts of scallions, and serve warm.