Riced Vegetables as the name implies are made from 100% vegetables.
The vegetable used is chopped up into tiny rice-sized pieces.
The most common vegetable used is cauliflower.
Riced vegetables are grain-free, gluten-free, low calorie and can be prepared with or without sauce or seasoning.
Riced vegetables are incredibly versatile. They can be enjoyed alone or in a recipe.
Using riced vegetables instead of white rice is a great way to add additional vegetables to your meals.
Read more about the Good Reasons To Eat Your Fruits And Vegetables Every Day
Pork & Green Bean Stir-Fry with Sweet Potato Fried Rice
For the sweet potato rice
2 large sweet potatoes peeled,
1/2 tablespoon coconut oil
1 small white onion diced
Black pepper
4 eggs beaten
2 teaspoons soy sauce
Reserved Sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon honey or coconut sugar
Mix in a small bowl and set aside until needed.
For the pork and beans
1 pound pork tenderloin
Himalayan salt
2 teaspoons coconut oil
1 tablespoon peeled minced fresh ginger
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
1 pound green beans trimmed and cut crosswise into 2” pieces
Prep the green beans
Cook the green beans in a steamer pot in a until crisp-tender, about 4 minutes. Remove steamer insert with beans and set aside.
Prep the rice
Shredded sweet potato in a food processor using insert. Next remove shredder insert and place blade.
Add shredded sweet potatoes and pulse on chop until rice-like and set aside.
Heat the coconut oil up in a large skillet. Once shimmering, add the onions and cook until translucent, about 5 minutes.
Add the sweet potato rice, season with pepper, and stir until sweet potato is no longer crunchy, about 5 minutes.
Push the rice to the sides of the pan to create a cavity in the center to drop the eggs in.
Stir the eggs and let cook until scrambled and then combine with the rice.
Drizzle with the soy sauce, stir well to combine, and set the rice aside and cover to keep warm.
Pre the pork
Cut the pork diagonally into 1/4-inch thick slices and then cut each slice lengthwise in half. Season with salt.
In a small bowl, mix together the soy sauce, vinegar, and honey and set the sauce aside.
Heat 1 teaspoon of the coconut oil in a large skillet over medium-high.
Once oil is shimmering, add the ginger, garlic, pepper flakes, and pork.
Cook, stirring, until pork is no longer pink, 5-7 minutes.
Once pork is done cooking, add the green beans to the skillet with the pork and reserved sauce and cook over high heat, stirring often, until beans absorb the sauce, about 2 minutes.
Divide the sweet potato rice into bowls and top with the pork and green beans. Serve immediately.
Like riced sweet potatoes – then you’ll love a spaghetti style Goan Coconut Chicken Curry with Spiraled Sweet Potato.
- Cooking With Rice
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- Trofie Al Rosso Pesto
- Indian Ginger-Tomato Curried Kidney Beans
- Rosso Pesto (Sun-Dried Tomato Pesto)
- Dandelion Greens With A Lemon Yogurt Coriander Dressing
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