Low Carb Pork Fried “Rice”

My memories of Chinese take out usually involve fried rice! As a kid I would always get the chicken, my brother and Dad the beef, my Mom would get the pork. It wasn’t until I was older that I appreciated more flavors other than chicken!

My husband is a big pork fan so I made this skillet meal happen! It pays off to get the meat well seasoned and sauced before adding everythibg else! If you do not have fish sauce, consider purchasing some here as even though it’s only 1/4 tsp, it really adds the “restaurant secret ingredient” that tops off the flavors well!!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Pork Fried “Rice”

For the meat step:

1 Tbsp sesame seed oil

1 lb ground pork

2 Tbsp soy sauce

1 tsp onion powder

1/2 tsp garlic powder

1 tsp worchestershire sauce

1/4 tsp fish sauce

2 tsp monkfruit sweetener, or erithrytol comparative

2 cloves garlic, minced

For the veggie step:

2 cloves garlic, minced

1 celery stalk, diced fine

1/2 bag coleslaw mix

1 Tbsp sesame seed oil

For the egg step:

1 tbsp sesame oil

3 eggs; beaten

1 tsp soy sauce

Plus

1 bag of Green Giant Riced Cauliflower, steamed or stir fried till tender,approx 5 min

In a large skillet, cast iron preferred, on medium high heat start to brown and crumble the meat with the sesame seed oil. While its cooking, add and work in the other ingredients including salt and pepper. Once cooked, remove from skillet and set aside.

In the same skillet, add the sesame oil from the veggie step. Stir in the minced garlic then throw in the veggies. Stir fry veggies till the carrots are al dente as they are the firmest veggie in the slaw mix. Top off with a pinch of black pepper.

Now stir the meat back into the skillet mixing well.

Push it all to one side and add in oil from egg step, followed by the whisked eggs and soy sauce. Keep it in that side of the skillet gently scrambling them in the pan. Once the eggs are all cooked, stir everything together, mixing well.

Take the skillet off of the heat and stir the prepared cauli-rice into it.

Serve with additional soy sauce as desired.


Keto Dutch Pancake

I LOVE pancakes and the only thing I DON’T like about pancakes is how long they take to make!

The best thing about a dutch pancake is that once its in the oven, you can go do something else! No need to stand and watch it the whole time.

Whip this up in your blender quick and have a filling keto breakfast anytime! The leftovers also reheat well in a 350F oven for 5 min.

Keto Dutch Pancake

4 Lg eggs

1/2 cup heavy cream

1 cup almond flour

2 tsp vanilla

1 tsp Frontier Brand lemon extract(or 2 tsp fresh lemon juice)

2 Tbsp Lakanto monkfruit sweetener

1/2 tsp salt

4 Tbsp butter + 2 Tbsp for the pan

4 Tbsp coconut oil

In a 10″ cast iron pan -or- 8×8 glass pan put in 2 Tbsp butter. Place in oven as it preheats to 425F.

Blend ALL ingredients in a blender. Pour into pan from oven after swirling around butter. Bake 20 to 23 minutes until the top is set and light golden brown.

Will puff and deflate. Top with butter and some Lakanto Monkfruit Maple Flavored syrup.


Keto Skillet Pot Pie

Make this to fit what kind of meat you want!

Use matching broths for best flavor. Chicken with chicken. Beef with beef. I used chicken when I used ham.

Change up the veggies to fit your budget and carbs you want to use!

My recipe uses chicken. My favoriteđź’•

Keto Skillet Pot Pie (chicken)

FOR THE FILLING:

2 Tbsp butter

1/2 cup blanched mixed veggies (carrots,celery)

1/2 sm. Onion chopped

1/4 tsp salt

1/4 tsp pepper

1 tsp garlic powder

3/4 cup heavy cream

1 c. Chicken broth

1/2 tsp. each: dried,ground sage, dried parsley, marjoram

2 1/2 c cooked chicken;diced

1/4 tsp xantan gum

Saute onion, veggies, garlic, salt and pepper in 2 Tbsp butter in 10-12″ cast iron skillet until tender. Add in cream, broth and herbs. Sprinkle with xanthan gum. Simmer covered for 5 minutes. Fold in chicken.

Prepare biscuit topping.

FOR THE BISCUIT TOPPING:

4 1/2 Tbsp butter; melted&cooled

1/3 cup coconut flour

2 Tbsp sour cream

4 eggs

1/4 tsp. salt

1/4 tsp baking powder

1 1/3 cup shredded cheddar cheese

Combine cooled butter with eggs, salt and sour cream in a small bowl with a whisk. Add coconut flour & baking powder. Stir till combined. Stir in cheese. Drop batter by tablespoons in small cobble pattern.

DO NOT SPREAD AROUND!!

Bake at 400F for 20 min.

Broil for 5 minutes.

IMPORTANT: let sit 10 minutes before serving!

Leftovers are so good!

Reheat in 350 oven for 8 minutes.

……..

Serves 4.

Approx. 4g carb/1g fiber

per serving when using veggies listed and chicken.