Asian Pork and Chimichurri Stir Fry

with bell peppers / fried egg / cauliflower rice

Cauliflower rice - (Skip if made ahead for Monday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

Bell peppers - Prep as directed. (Can be done up to 5 days ahead)

Season pork - Combine pork with aminos, vinegar, and pepper.

Heat a wok or deep saute pan over medium-high heat and add first portion of cooking oil. Add pork to heated oil and stir fry until cooked through, 6 to 7 minutes. 

Add bell peppers and coleslaw mix and continue to cook until vegetables are tender, 4 to 5 minutes.

While stir fry cooks, heat a nonstick pan with second portion of cooking oil over medium heat.

Stir chimichurri into pork and vegetables. Continue to stir fry until everything is heated through and thoroughly combined. Remove from heat and season with some salt and pepper or some additional aminos, if needed.

Crack eggs into the nonstick pan. Fry eggs to desired doneness (cook on one side for sunny-side up or flip and cook on both sides). Season with some salt.

If cauliflower rice was made ahead, warm it in the microwave.

Serve stir fry over cauliflower rice. Top each serving with a fried egg and some hot sauce (if using). Enjoy!