Well over a year ago I discovered Miracle Noodle products. They are well-known for their world-famous Miracle Noodles, which are healthy and diet-friendly plant-based pastas. They are low calorie, low/no carb, grain-free, blood sugar-friendly, gluten free, weight loss-friendly, shirataki noodles and rice. Being a pasta lover (but not loving the calories or the carbs) I had to try these products. Miracle Noodle also produces a wide variety of good-for-you foods that are easily added to any diet, including a broad selection of healthy soups, nut butters, fruit sweeteners and ready-to-eat meals
Their founder, Jonathan Carp MD, had the idea for Miracle Noodle after visiting Japan and experiencing shirataki noodles first-hand. These low- or zero-calorie noodles are made from a traditional plant called the konjac plant. Key products include Miracle Noodle Fettuccini, Spaghetti or Angel Hair, all being guilt-free noodles without adding unnecessary carbs and sugar. They have been enjoyed in Japan for over a thousand years. They’re easy to dress up with sauces, herbs and other ingredients.
Recently I discovered their Miracle Rice. Miracle Rice has zero fat, zero cholesterol, zero sugars and zero sodium. It has just 3 grams of carbs per serving, and every serving has just 10 calories! Dr. Carp includes many recipes on his website for using Miracle Noodles and Miracle Rice, but recently we tried taking one of our favorite recipes and replacing traditional rice with Miracle Rice. We also used our Land & SEAsoning spice mix to add additional flavor and nutrition.
There are many ways to make this recipe even more diet friendly – for instance, using an amino soy substitute or coconut amino acid sauce instead of soy sauce, or using liquid from non-Pba cans of chickpeas and lightly whipping them to create the same kind of qualities of a beaten egg for thickening. But to start with we wanted to use the traditional ingredients, replacing the rice with Miracle Rice.
1 Package of Miracle Rice
1 Small Pork Tenderloin Roast (or any cut of pork could work here, including leftovers)
1 tsp Extra Virgin Olive Oil
2 tsp sesame oil
2 stalks green onion, chopped
4 ounces of bean sprouts
1 cup of fresh pineapple tidbits or in a pinch you could use one 8 ounce can of pineapple tidbits (drained well)
1 tbsp Extra Virgin Olive Oil
1 tbsp Land & SEAsoning
1 egg, lightly beaten
2 tbsp reduced sodium soy sauce
Optional: You can add one or two other vegetables if you wish such as 1/2 cup frozen peas, 1/2 cup baby carrot slices or 1/2 cup chopped red pepper.
- Rub the pork tenderloin with the teaspoon of olive oil. Sprinkle the Land & SEAsoning over it and rub it around the entire tenderloin. Brown in a skillet for about 3 minutes, turning over halfway through. Roast in pre-heated oven for 15-20 minutes at 425 degrees until done. Test with a meat thermometer and remove from the oven at 145-150 degrees Fahrenheit.
- Let the pork tenderloin rest for 10 to 15 minutes. During this time, the juices reabsorb into the meat and the temperature of the meat continues to rise another five to 10 degrees, bringing it to an optimal degree of doneness. Once somewhat cooled, cut up into small squares about 1/4″ in diameter. Set aside.
- Prepare Miracle Rice according to package instruction.
- Heat sesame oil in frying pan or wok. Add the green onion and bean sprouts (and the other optional vegetable(s) if you decide to include) and stir fry for 2 minutes.
- Scoot the onion and bean sprouts to the side of the pan. Add the olive oil and when heated scramble the egg to small pieces.
- Add the pork and mix in well with the onion, sprouts and scrambled egg.
- Add the Miracle Rice and soy sauce, mix in well.
- Add the pineapple to the other ingredients and stir until heated through. Serve!
Showstopper Tip: Scoop out the pineapple of a fresh pineapple so you can use it as a bowl to serve the fried rice. Put the pineapple on a platter (slice off a small portion on the back so the pineapple lays flat), then fill until overflowing on the platter.