Chinese Ribs with Fried Caulirice
Servings- 4
Ingredients
4 large country style pork ribs, fat trimmed
2 cups caulirice (6 net carbs)
2 eggs beaten (2 net carbs)
1/2 cup slivered portabella mushrooms (2 net carbs)
1/2 cup slivered red bell pepper (3 net carbs)
1/4 cup rough chopped scallions (1.25 net carbs)
1/2 cup Seal Sama sugar free Teriyaki Sauce (8 net carbs)
2 tablespoons soy sauce
2 garlic cloves minced (2 net carbs)
1 tablespoon minced fresh ginger (.8 net carbs)
1 tablespoon sesame oil
Salt and pepper to taste
Directions
1. Heat your grill to medium heat or turn on your broiler to low heat.
2. Mix the Teriyaki sauce and soy sauce together in a small mixing bowl.
3. Salt and pepper the ribs after trimming the fat to avoid flare-ups and place on your hot grill or under the broiler on a broiler pan.
4. Prepare your caulirice by dropping raw cauliflower florets through the grater blade on your food processor.
5. Heat up a teaspoon of sesame oil in a non stick skillet over medium heat and quickly scramble the eggs, remove them from the skillet and set aside.
6. Quickly stir fry the peppers and mushrooms until they soften slightly, remove from pan and set aside. Pull pan from heat to check the ribs.
7. If browned coat the ribs with a brushing of sauce and flip.
8. Place the skillet back onto medium heat and add another teaspoon of sesame oil.
9. When the pan is hot add in the minced ginger and garlic then sprinkle the caulirice evenly over the top.
10. Wait 2 minutes for the ginger and garlic to heat then stir fry the ingredients for 3-4 minutes, remove the pan from the heat, cover and check the ribs.
11. If the ribs are browned coat them with a brushing of sauce.
12. Place the pan back onto the heat and pour in the remaining sauce, sesame oil, peppers and mushrooms. Stir well and heat through.
13. Remove from heat and fold in the green onions and the cooked eggs. Taste for salt and pepper and season to your tastes.
14. Serve immediately.
TIP- Spice this dish up with hot chili sauce for a different variation
