About the Recipe
Wild rice is a nutrient-dense whole grain that is rich in fiber and essential minerals such as folate, magnesium, potassium and phosphorus. Soaking or sprouting rice remains critical for proper absorption and releasing enzyme and nutrient inhibitors (in other words, you can absorb the nutrients in your food more efficiently). Pastured pork is a good source of essential nutrients, including high-quality protein, B vitamins like B12 and niacin, provides important minerals such as zinc, selenium, and phosphorus and aids in the absorption of fat-soluble vitamins A, D, E, and K. Cilantro contains phytochemicals such as flavonoids and phenolic compounds, which have been linked to potential antioxidant, anti-inflammatory, and antimicrobial properties. With its robust nutty flavor, sesame oil serves as a powerhouse of heart-healthy fats, essential antioxidants, and potent plant compounds, ensuring a nourishing addition to any wholesome culinary repertoire.
Ingredients
1 lb pastured pork stew meat cut in 1/4" chunks
2-3T toasted sesame oil
2-3 T tamari
4-5 cups soaked + cooked wild rice
2-3 cups shredded cabbage
1 1/2 cups chopped carrots
1 yellow onion, minced
2 cloves garlic, minced
1 leek sliced
1 cup chopped cilantro
2 eggs
1 tsp minced ginger
Preparation
In an instant pot, prepare soaked, wild rice according to instructions (I do this first so it's ready when I need it). If you don't have an instant pot, cook according to package instructions. You can always use leftover rice as well. In a large wok, pour 1 T sesame oil around the edges so it runs down the sides into the center. Heat on medium. Once oil is hot (but NOT smoking), add pork and drizzle with up to 1T of tamari. Cook for approximately 3-5 mins until cooked all the way through (but do NOT over cook). Remove pork and set aside. Remove juice from wok and save for later. Add 1T sesame oil to wok in same fashion, drizzling around the edges. Add onion and cook until translucent, about 3-5 minutes. Add ginger and garlic and cook for another 2ish minutes. Add carrots and about 1 T saved juice. Stir fry for another 3-5 minutes until carrots are al dente. Add cabbage and cook for another minute or two. Push mixture to the side and add a little more sesame oil and allow to heat for about 1 minute. Crack eggs into the oil, scramble and cook through. Once eggs are cooked add rice, leeks, pork and remaining juice and stir fry until everything is well incorporated and juice is mostly absorbed. Turn off burner. Add more tamari to taste if desired. Add cilantro and serve immediately.