Pork Fried Rice

For the month of May I am attempting to do a 30 day juice cleanse.

I've been working my way to it for the last three weeks by slowly replacing one meal a week with juice.

I'm two days in and so far so good but I know it is still early. I plan to do a full post on the juice cleanse at the end of each week.

Meanwhile, The Carnivore still needs lunch and dinner.

The juice cleanse might actually work in his favor because while I'm juicing I'm really going to try to cook meals that I think he will love.

I've promised at least one dish with bacon and not collards.

Lunch for the first week of May is Pork Fried Rice.

The Carnivore loves Chinese food. Like, seriously loves it.

This dish allowed me to use the last bag of frozen pork loin and put a dent in the 25 lb bag of rice that we thought was a good idea at the time. I'm convinced we'll never need to buy rice again!

The fried rice was fairly simple: cooked white rice, soy sauce, rice vinegar, egg, salt, and some Sriracha for heat. Then I added the mustard rubbed pork loin along with some steamed broccoli and snow peas.

I hadn't cooked with Sriracha before and went easy on it because I knew how dangerous it could be but both of us love heat. However, since I'm not tasting anything The Carnivore ended up adding quite a bit after the fact without trying it the sauce first. His words "It'll definitely clear out your sinuses!"

Viola, lunch is done!