Let’s be honest, cauliflower can be a tough sell. I used to be a firm member of the “no, thank you” club until this very recipe came along. I figured if anything could make me love this cruciferous veggie, it would be tossing it with savory pork, fragrant garlic, and all the classic flavors of my favorite takeout. Friends, it was a revelation! This Cauliflower Fried Rice isn’t just a low-carb substitute; it’s a vibrant, satisfying, and incredibly delicious dish in its own right. One bite and you’ll be a convert, too!
Ingredients
• 1 pound / 450g pork tenderloin, diced
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 2 tablespoons / 30ml toasted sesame oil
• 4 green onions, sliced on a bias, white and green parts separated
• 3 cloves garlic, minced
• 6 cups / 1.5 lbs riced cauliflower
• 1 small red bell pepper, seeded and diced
• 1 cup / 90g chopped broccoli florets
• ¼ cup / 60ml gluten-free soy sauce or coconut aminos
• 1 tablespoon / 15ml unseasoned rice wine vinegar
• ½ teaspoon ground ginger
• ¼ teaspoon red pepper flakes
• 3 large eggs, lightly beaten
• 1 tablespoon toasted sesame seeds, for garnish
Instructions
1. Directions
2. Heat a wok or large sauté pan over medium heat. Add the diced pork, sea salt, and black pepper. Cook, stirring occasionally, until the pork is golden brown and crispy, about 5-7 minutes. Use a slotted spoon to transfer the pork to a plate, leaving the rendered fat in the pan.
3. Add the toasted sesame oil to the pan with the pork drippings. Sauté the white parts of the green onions and the minced garlic for about 1 minute, until fragrant and softened.
4. Turn the heat up to medium-high. Add the riced cauliflower, diced bell pepper, and broccoli florets to the wok. Pour in the soy sauce, rice wine vinegar, ground ginger, and red pepper flakes. Stir-fry for 8-10 minutes, until the cauliflower is tender-crisp.
5. Push the cauliflower rice mixture to one side of the wok. Pour the whisked eggs onto the empty side. Scramble the eggs until just cooked through, then break them up and mix them into the cauliflower rice.
6. Return the cooked pork to the wok and toss everything together to combine and heat through. Serve immediately, garnished with toasted sesame seeds and the reserved green parts of the green onions.
Nutritional Information
• Nutrition Information
• MAKES: 10 servings (1 cup per serving)
• CALORIES: 104
• FAT: 3.2g
• PROTEIN: 13.1g
• TOTAL CARBS: 5g
• FIBER: 1.8g
• NET CARBS: 3.2g
Pro Tips
• Feel free to swap the pork for another protein like chicken, shrimp, or even firm tofu. Adjust cooking time accordingly.
• For the best texture, use fresh cauliflower and rice it yourself in a food processor. Frozen riced cauliflower can release excess water and make the dish soggy.
• Don’t overcrowd the pan! If your skillet isn’t large enough, cook the vegetables in two batches to ensure they stir-fry properly instead of steaming.
• This dish is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days.
FAQ
Q: Can I use a different protein instead of pork
A: Yes, this recipe is very flexible. You can easily swap the pork for other proteins like chicken, shrimp, or even firm tofu. Just be sure to adjust the cooking time accordingly.
Q: Is it okay to use frozen riced cauliflower
A: For the best texture, it is recommended to use fresh cauliflower. Frozen riced cauliflower can release excess water when cooked, which can make the final dish soggy instead of crisp.
Q: How long can I store leftovers
A: This dish is perfect for meal prep. You can store leftovers in an airtight container in the refrigerator for up to 4 days.
Q: Is this cauliflower fried rice recipe keto-friendly
A: Yes, with only 3.2g of net carbs per serving, this recipe is a great fit for a keto or low-carb diet.
