This recipe happens to be one of my favorites. It is a bit spicy, so taste your food as you are preparing it and adjust the recipe as desired.
The kind of coconut oil that you use for this recipe may or may not affect the flavor. If you would like your food to have an additional coconut flavor, use our flavored coconut oil. If you do not like the taste of coconuts, use our non-flavored coconut oil.
Generally speaking, coconut oil is believed to have the following advantages over other cooking oils:
- Rich with Vitamin E (an antioxidant)
- Extremely stable at high temperatures, making it more re-usable than other oils. For example, other oils (like olive oil) will oxidize when added to high heat. This affects the color and flavor of the oil as well as the flavor of the food. Because of this, some even recommend olive oil for use with foods, only in the raw form (uncooked).
- High levels of Medium Chain Triglycerides (MCTs). These types of medium chain fatty acids are believed to more easily convert to energy in the body instead of being stored as a body fat. Because of this, coconut oil is often recommended for weight loss diets.
- 2 (8.5-ounce) pouches precooked basmati rice (or use aged basmati rice, which ever you prefer)
- 1/4 cup lower-sodium soy sauce
- 1 tablespoon chili garlic sauce
- 1 1/2 teaspoons hoisin sauce
- 2 tablespoons coconut oil, divided
- 1 pound boneless pork shoulder, trimmed and thinly sliced into 1-inch pieces
- 1 large egg, lightly beaten
- 1 1/2 cups chopped red bell pepper
- 1 cup fresh edamame
- 2/3 cup thinly sliced green onions, divided
- Heat rice according to package directions.
- Combine soy sauce, chili garlic sauce, and hoisin in a bowl. Heat a wok or large skillet over high heat. Add 1 tablespoon coconut oil; swirl to coat. Add pork to pan in a single layer; cook 2 minutes, without stirring. Stir-fry pork for 4 minutes or until done. Add pork to soy sauce mixture; toss to coat.
- Add egg to pan; cook 45 seconds or until set. Remove egg from pan; cut into bite-sized pieces.
- Add remaining 1 tablespoon coconut oil to pan; swirl to coat. Add bell pepper, edamame, and 1/2 cup onions; stir-fry 1 minute. Add rice; stir-fry 2 minutes. Add pork and soy sauce mixture; cook 1 minute, stirring constantly. Top rice mixture with egg and remaining onions.
- To assist with preparation and presentation, slide the egg out of the wok, then roll. With practice, the egg may even come out of the wok already in this form.
- Thinly slice the egg into strips. Let stand. Begin vegetable stir fry in the same wok.
- Fresh vegetable stir fry.
- Stir fry with rice and pork. Almost ready to serve.
- Add egg and gently stir, mixing all ingredients.
- Top with green onions and serve.
Article source: Pictures by Tawne Bachus. Originally published on December 9, 2013.
Please note that while this site offers information, it should not be taken as medical advice.
Please consult a trusted medical professional before using the information on this site.
Results should be expected to vary from individual to individual. Also, please understand that you may still need to do other things to support your health in addition to using the information on this site as the information on this site is not intended for diagnosis, treatment, prevention or cure.