Last night I made a prawn scallop and speck fried cauliflower rice. I had some leftover fried cauliflower rice sans prawns, scallop meat, and speck.
I thought for tonight, I’d add some pork belly to my leftover fried cauliflower rice for my evening meal after a day at work.
The strip of pork belly was basically roasted for 45 minutes at 200 °C (392 °F), allowed to rest for a few minutes, and then cut into rough cubes.
The leftover cauliflower rice was reheated in a frying pan with some baby green peas and cherry tomatoes added in at the end along with the pieces of pork belly.
Breakfast was steamed egg, melted cheese, and wilted spinach.
Dessert was unsweetened yoghurt with raspberries and blueberries.
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