This is my healthy version, it took a while to make this up because I wanted to cook most of it in my crockpot! I have never attempted this before and I think I did a pretty good job, at first I thought to myself, do I serve it with anything? When you eat chinese food you eat other foods with it right? Fried Fingers, Chicken wings, General Gao’s Chicken………well let me tell you, you don’t have to serve this with anything, I had a medium sized bowl of it and 2 hours later I’m still content!! I’m so proud I went on a whim and tried it, hopefully now I can guess the contents enough to be able to walk you guys through it!!
Ingredients:
3-4 lb Pork Roast (bone-in or boneless)
Salt & Pepper for seasoning
8 Garlic Cloves
1 tsp. + of red pepper flakes (depending on what you like)
1 Onion, half sliced, half diced
1 Cup of dry white wine
1 Cup of Carrots, chopped small (I used two medium sized carrots)
2 Celery stalks, chopped small
1 Cup of frozen peas
2 eggs
2 egg whites
1 family bag of rice (brown or white)
3-4 Scallions, Chopped (for topping)
4-6 tbsp of soy sauce (don’t be afraid to taste it as you add it so you know what you like)
What to do:
I put my pork in the crock at 9:30 in the morning. I sliced half of my onion and diced the other half and layered them on the bottom of the crock. I seasoned the pork with salt, pepper and red pepper. I peeled and cut up the garlic cloves. I then stuck the garlic peices in the pork roast (mine came sliced, I wasn’t expecting that, I didn’t mean to buy one with a bone but oops! I was concentrating on lower in fat and calories so must have not realized their was a bone in it!) If yours isn’t sliced you can slice it yourself (I recommend this because then the garlic can really cook ALL DAY in the roast!!
Add the extra few peices of garlic on top and pour the wine around the roast.
Can we say it smelled AMAZING! I got home at 6pm and realized I forgot to add the chopped celery and carrots knowing they would take all day to cook, I was bummed, soooooooooooo I combined them with the frozen peas and microwaved them for 3 minutes. I added them to the broth that had formed, added the bag of rice (I used jasmine). I used a regular bag and it seemed like I needed more so I think the family size would be perfect!
I scrambled the eggs and egg whites and microwaved them for a minute and a half, you can cook them yourself but this was quicker.
I added them to the crock. Added the soy sauce (taste it, don’t be afraid, so you know how much to add for your liking) Stir together and cook on high for an hour. Slice your scallions. All together I cooked it on low for 9 hours and high the last!
Add some chopped sticks if you’d like (hubby hated them LOL!) and enjoy!!!!
OMY for sure!!
How long did you leave the rice in?? This looks amazing! I will be trying it this week! Thanks!
Hey Becky! I cooked the rice for the last hour on high. I just had it for lunch! Just as good! LOL!! Let me know how it comes out for you!
I really like this recipe. Needing some ingredient questions cleared up for me. What weight or amount of rice is a family size? And the rice added to the slow cooker was regular uncooked white jasmine rice? It was fully cooked in a hour? I’ve not had success with rice in the slow cooker. My thanks in advance for your help. 😉
Hey Sara! I loved the jasmine rice and they come in bags so you can boil it, it also comes in a box where you can measure it. The bags do come in family size where I live but you can just measure out a cup & a half and you should be fine. It did cook in an hour but make sure you switch your temp to high. I forgot how amazing this was now I want to make it again!! 🙂