PORK FRIED RICE WITH BLISTERED SUGAR SNAP PEAS
3 tablespoons soy sauce
5 teaspoons rice vinegar
1 tablespoon sesame oil
1 teaspoon honey
¼ cup coconut oil
1 (1 ½ -pound) store bought teriyaki marinated pork tenderloin
2 portobello mushroom caps, thinly sliced
2 cups frozen peas and carrots mix
½ head of Napa cabbage or bok choy, thinly sliced
4 large eggs, lightly beaten
4 cups cooked brown rice
2-3 scallions (green onions), thinly sliced on the bias
8-ounces sugar snap peas
2 tablespoons olive oil
Sprinkle of flaked sea salt
Pinch of sesame seeds
Crispy rice noodles, for garnish
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and honey. Set aside.
In a very large pan with high sides, melt the coconut oil over medium high heat. Remove the marinated pork tenderloin, pat dry, and cut into ½” cubes. Saute in coconut oil until browned on all sides. Stir in mushroom caps, peas and carrots, and cabbage or bok choy. Saute until tender. Use a utensil to move the mixture over to one side of the pan. Turn heat down to medium. Pour eggs into the vacant side of the pan. Allow eggs to sit undisturbed until they just begin to set; then scramble. Stir into the mixture. Add the cooked brown rice. Pour the sauce over the mixture; cook and stir another minute or two. Stir in the scallions.
Meanwhile, move an oven rack to the top position and preheat the broiler on high. Spread sugar snap peas on a sheet pan, drizzle with olive oil, and broil for several minutes until they blister and sizzle. Remove from broiler and season with flaked sea salt and sesame seeds.
Divide fried rice between 4-6 bowls, top with several sugar snap peas and crispy rice noodles. Serve with your favorite asian sauces!