MAKES: 10 servings (1 cup per serving) · PREP TIME: 20 minutes · COOK TIME: 20 minutes

    Cauliflower fried rice was one of the dishes that finally helped me turn a corner where cauliflower was concerned. I wasn’t always a fan of this cruciferous low-carb staple. I figured if adding it to something as delicious as fried rice couldn’t convince me, then nothing could. It was love at first bite, and I have been a fan ever since.


    •1 pound pork tenderloin, diced

    •½ teaspoon sea salt

    •¼ teaspoon ground black pepper

    •2 tablespoons toasted sesame oil

    •4 green onions, sliced on a bias, white and green portions separated

    •3 cloves garlic, minced

    •6 cups riced cauliflower

    •1 small red bell pepper, seeded and diced

    •1 cup chopped broccoli florets

    •¼ cup gluten-free soy sauce or coconut aminos, or more to taste

    •1 tablespoon unseasoned rice wine vinegar

    •½ teaspoon ground ginger

    •¼ teaspoon red pepper flakes

    •3 large eggs

    •1 tablespoon toasted sesame seeds


    1. Heat a wok or large sauté pan over medium heat. When the pan is hot, add the pork, salt, and black pepper and cook until the pork is crispy. Use a slotted spoon to remove the pork from the pan, leaving the drippings in the pan.

    2. To the wok, add the sesame oil, white portions of the green onions, and garlic. Cook until the onions are translucent and fragrant.

    3. Increase the heat to medium-high. Add the riced cauliflower, bell pepper, broccoli, soy sauce, vinegar, ginger, and red pepper flakes to the skillet and stir-fry until the vegetables are tender, about 10 minutes.

    4. Crack the eggs into a bowl and fork-whisk. Move the fried rice to one side of the pan and pour the eggs into the exposed side. Gently scramble the eggs as they cook, then mix them in with the rest of the ingredients in the pan.

    5. Mix the cooked pork into the fried cauliflower rice. Garnish with the sesame seeds and the green portions of the green onions before serving. Refrigerate leftovers for up to a week.

    tip: You don’t have to use pork for this recipe; you can use any protein you prefer. Simply sub in your favorite meat, poultry, or seafood and cook it as directed above.


    CALORIES: 104

    FAT: 3.2g

    PROTEIN: 13.1g


    FIBER: 1.8g

    NET CARBS: 3.2g