Easy Curry Pork Fried Rice

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Here is an easy gluten-free weeknight meal that takes minutes to prepare and tastes better than take out. This flavourful curry pork fried rice dish is a wonderful way to use up leftovers making this a budget-friendly recipe that your entire family will love. In addition, there is plenty of veggies making this a well-balanced meal

Ingredients

  • 2 Tbsp. Coconut or peanut oil
  • 1 small onion, chopped
  • 4 garlic cloves, chopped
  • 1 Tbsp. Minced ginger
  • 2 Tbsp. GF curry powder
  • 1 lb. cooked pork, thinly sliced (boneless pork chop, leftover pork roast or tenderloin)
  • 1 cup shredded carrot (1 large carrot)
  • 1 cup shredded cabbage (Savoy, Napa or green)
  • 1 cup gluten-free chicken broth
  • Sea salt and ground black pepper to taste
  • 2 1/2 cups cold cooked rice
  • 1 cup cooked peas
  • 1 Tbsp. Sesame oil
  • Instructions

  • Heat coconut oil in a large nonstick skillet or wok over medium heat
  • Add onions and garlic and cook until translucent, about 5 minutes
  • Stir in curry powder, pork, carrots, cabbage, broth, salt and pepper. Stir-fry over medium-high heat until half the broth is evaporated, about 5 - 8 minutes,
  • Add rice and peas. Stir until all the ingredients are evenly mixed. Drizzle with sesame oil for extra flavour but entirely optional


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