Paleo Chinese Brunch Feast: Pork & Vegetable Fried Rice with Steamed Egg Soup

Allergens

Eggs, Soy (gluten-free soy sauce), Sesame seeds

Ingredients

• 1 lb ground pork
• 2 cups cooked jasmine rice (preferably day
• old)
• 1 cup mixed vegetables (bell peppers, carrots, peas, and onions)
• 2 eggs
• 3 tablespoons coconut oil
• 3 tablespoons soy sauce (gluten
• free or tamari)
• 2 tablespoons oyster sauce (fish sauce for Paleo diet)
• Salt and pepper to taste
• Green onions and sesame seeds, for garnish

Instructions

1. In a large pan over medium heat, cook the ground pork until browned, breaking up any lumps with a wooden spoon. Drain excess fat and set aside.
2. Heat 2 tablespoons of coconut oil in the same pan over high heat. Add the cooked rice and stir fry for 3 minutes or until heated through.
3. Reduce heat to medium, add the cooked pork, mixed vegetables, soy sauce, oyster sauce, salt, and pepper. Stir well to combine and cook for another 3 minutes or until the vegetables are tender but still crisp.
4. In a separate bowl, whisk together the eggs with a pinch of salt. Heat the remaining tablespoon of coconut oil in a small pot over low heat. Pour in the egg mixture and stir gently until just set. Remove from heat and keep warm.
5. Transfer the fried rice to a serving dish, garnish with green onions and sesame seeds, and serve alongside the steamed egg soup for a complete Paleo Chinese brunch feast.

Chef’s Insight

The combination of ground pork and vegetables creates a satisfying mouthfeel, while the steamed egg soup adds a comforting touch to this Paleo Chinese brunch.

Notes

To elevate the presentation, use a combination of white and green sesame seeds for contrast.