This is a dish that is so crazy delicious–and gorgeous–that you can proudly serve it to your any of your ‘food snob” friends  (you know we all have them!), without any of them ever realizing how skinny it is!

And, once you realize how easy it really is, you’ll make every week.

It was inspired by a dish at the amazing farm to table restaurant, Chase’s Daily, in Belfast, Maine.

Even though it’s a good 30 minutes up the coast from our summer cottage in Camden, I make the trek up regularly with friends just so we can sample the extraordinary menus  they create from each daily harvest.

A few weeks ago, after we all fell in love with their Green Curry Fried Rice with Tempeh (Chase’s is a vegetarian restaurant), I made the trip up Route 1 three times in one week to order take out of this dish so I could see if I could make it skinnier. (By the way, at 12 bucks a dish, gas at 4 dollars a gallon, and the several batches I had to throw out before I matched the taste, figuring out this recipe was a 100-dollar investment!)

But it was SOOOO worth it in the end…

Even though I’ve added a wee bit of pork (locally and humanely raised) to make it a Low Meat Main Dish, you could leave out the meat entirely and have the vegetarian version, or substitute shrimp if you’re feeling fishy.

Don’t be intimidated by the fact that you’re making 3 components: a green curry paste, magic wild rice and the stir-fry veg and pork.
They’re super easy!

The ingredients for the curry paste are all just tossed into a food processor and pureed.  And the recipe makes a batch big enough to use later in the week in noodle or fish dishes or you can freeze it in baggies to use later in the month.

The veg and pork just require slicing and cooking for a matter of minutes in a non-stick pan.

If you’ve already been making Magic Rice for your other rice dishes, you know how easy—and skinny—that is.

And if you have a stash of Magic Wild Rice in your frozen inventory…this dish takes just 30 minutes.

Even if you’re doing it all from scratch (baking your Wild Rice in the oven , while you make your Cauliflower Rice and Curry Paste), this bountiful dish takes about only an hour from start to finish and can feed a hungry family, or a dinner party for 6, and still leave you a little that you will be thrilled to take to work for lunch the next day.

Yes, if you’re really starting from nothing, it’s a wee bit of work… but, trust me, this dish is SO worth the effort!

Even though the Cauliflower Rice and Magic Wild Rice recipes appear elsewhere, I’m writing them again here so you can manage your time correctly if you’re making everything from scratch.

You’re going to start by shoving the real rice in the oven, then making the cauliflower rice in the microwave, pureeing the curry paste, and chopping veg and meat for the stir fry.


2 1/3 cups water
1 ½ cups Wild Rice Blend
½ t salt

Put the water into a Corning-Ware dish and microwave for 3 minutes to boil.  Add the rice and salt to the hot water and stir.  Cover tightly with foil (use 2 pieces if necessary) and park it in a preheated 375 oven for 1 hour while you make the cauliflower rice, curry paste and chop the veg and pork.

When the timer goes off,  remove foil and fluff with a fork. Let it rest a few minutes before mixing it with your cooked Cauliflower Rice.




1 head cauliflower
1 t salt

Once your oven-baked wild rice is cooking, take out your food processor and put in the “grating disk” (the disk with the little holes that sits on the stick…) rough chop your cauliflower so it will fit into the feeding tube and drop it in. When the whole head is chopped and it looks like raw rice, dump it into a Pyrex or Corningware dish that you can cover with a plate or a glass lid. Add 1 tsp salt, NO water, cover and microwave on high for 6 minutes. Let it sit for a few minutes before fluffing with a fork.


Lay out the following ingredients on a cutting board and then toss them in the food processor and puree.

Handful of fresh cilantro, stems as well
Handful of fresh basil
2-3 Serrano chili peppers, seeds removed, roughly chopped (3 makes it very hot)
1 T chopped fresh ginger
2 T fresh garlic
2 shallots, peeled, roughly chopped
1 T. lemon grass paste
1 T. oyster sauce
1 t soy sauce
3 T sweet chili sauce
2 t cumin seed
1 t sesame oil
½ cup light coconut milk
zest and juice of one lemon
zest and juice of one lime

Put all ingredients—except zest of lemon and lime—in food processor… puree..

Pour into a glass jar, add zest and citrus juices and shake. Keeps in the fridge for a week… or freeze in baggies for up to 3 months for use later.


5 cups cooked magic brown rice

3 extra thin boneless pork chops (about 1/2 lb.)

2 cups broccoli florets

1 cup banana pepperspepperocini or other slightly spicy long green pepper, sliced into rings, seeds removed

1 red bell pepper, sliced into strips

1 red onion, sliced

1 cup English peas, fresh or frozen

1 cup shelled edamame (soybeans), fresh or frozen

3/4 to 1 cup green curry paste (to taste.)

1 t. chopped salted peanuts (for garnish)

Slice the pork cutlets into very thin strips.  Toss with 3 T. curry paste and a pinch of salt and let sit at room temperature while you chop the veg. (Note: Most pork comes in at least 1 pound packages but don’t be tempted to cook it all, you really won’t need it, just freeze the rest.)

Heat a deep non stick pan and spray with cooking spray.

Toss broccoli and the green peppers over medium high heat for 2 minutes until bits of the florets begin to brown.   Add 2 T of water and keep stirring for about 3 minutes.  The water will quickly steam the broccoli and it  will go bright green.

As soon as water has evaporated, add the red pepper, onion and, if using fresh peas and beans, add them as well. Toss on medium high for a total of 4 minutes. (If using frozen peas and beans, they only need one minute to cook so wait 3 minutes before adding them.)  When vegetables are done but still have body, add 5 cups Magic Wild Rice and stir.

Quickly add 1/2 cup of curry paste, stir and taste for seasonings, adding salt or, if it needs more heat to suit you, more curry paste a couple of tablespoons at a time.

As soon at it tastes right and the rice is warmed through, dump onto the serving dish and spray the cooking pan with cooking oil  again. (You don’t need to wash it out.)

After it heats for 20 seconds or so, throw in the pork and stir fry. Because the slices are so thin, it will only take about 2 minutes on medium high heat.

When pork is done, put on top of the rice and sprinkle with one teaspoon of crushed peanuts and a bit of fresh cilantro.


(And just as good the next day!)

Leave a Comment