Slice pork chops against the grain into thin bite-sized pieces. Place pork in a large resealable plastic bag. Add 1 ½ teaspoons sesame oil, 1 tablespoon soy sauce, and sriracha. Seal the bag and toss to coat; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Healthy fried rice? Coming right up. We used Hy-Vee Short Cuts cauliflower rice instead of traditional rice for an extra serving of veggies. We promise you won't notice the difference.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. boneless pork chops, trimmed | ||
| 2 ½ tsp. sesame oil, divided | ||
| 3 tbsp. Hy-Vee low-sodium soy sauce, divided | ||
| ¼ c. Hy-Vee sriracha | ||
| 3 tbsp. Gustare Vita olive oil, divided | ||
| 2 clove(s) garlic, minced | ||
| 1 c. Hy-Vee frozen mixed vegetables | ||
| 1 package(s) Hy-Vee Short Cuts stir-fry mix | ||
| 1 c. Hy-Vee Short Cuts fresh pineapple chunks | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
| ½ tsp. Hy-Vee ground ginger | ||
| 4 c. Hy-Vee Short Cuts cauliflower rice | ||
| Fresh basil, for garnish |
Things To Grab
- Large resealable plastic bag
- Medium skillet
- Paper towels
Directions
Add 2 tablespoons olive oil to a medium skillet over medium heat. Add garlic and sauté until fragrant. Add frozen mixed vegetables, stir-fry Short Cuts, and Short Cut pineapple chunks. Season with salt and pepper, to taste. Sauté 8 to 9 minutes or until vegetables are crisp-tender.
Stir in ginger, 1 teaspoon sesame oil, 2 tablespoons soy sauce, and riced cauliflower; stir to combine. Sauté cauliflower for 5 minutes or until crisp tender. Remove from pan and wipe out skillet.
Hyvee Culinary Expert Tip
Shave 10 minutes off the prep time by using Hy-Vee Short Cuts riced cauliflower—no washing the food processor, either. Look for riced cauliflower and riced broccoli in the produce department.
To same skillet, add reserved olive oil and pork; discard any leftover marinade. Sear pork for 7 to 10 minutes, or until pork is cooked through (145 degrees).
Top cauliflower rice with sriracha pork. Just before serving, garnish with fresh basil, if desired.
Nutrition facts
Servings
360 Calories per serving
1 c. each
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 60mg
- Sodium: 1210mg
- Total Carbohydrates: 19g
- Protein: 29g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 10%
Recipe Source:
Hy-Vee Test Kitchen