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This Cauliflower Pork Fried Rice is loaded with flavor, protein, veggies and healthy fats and makes a fast weeknight meal that everyone will love. Paleo, Whole30, low carb and kid approved!
I wasn’t into cauliflower rice until I realized you could make it into takeout-inspired fried rice!
Now it’s one of my favorite quick meals to throw together.
This recipe uses ground pork and frozen veggies so the prep and cook time is cut way down!
You can switch out the veggies if you don’t love peas and carrots (see below).
To make it even quicker I always use pre-riced cauliflower – either fresh or frozen.
You can also definitely start with fresh cauliflower and “rice” it yourself in a food processor if you prefer.
What You Need to Make Cauliflower Pork Fried Rice
Simple ingredients, but healthier than traditional fried rice! I always sub in coconut aminos for soy sauce as a grain free and Whole30 option.
Here’s everything you’ll need to prepare this pork fried rice:
avocado oileggsscallionsfresh ginger (about 1 inch ginger)garlicground porkSea salt and black peppercauliflower rice, fresh or frozencoconut aminos (this is a paleo and Whole30 friendly equivalent of soy sauce)pure sesame oilfrozen peas and carrotsCrushed red pepper flakes (optional)
How to Make Cauliflower Pork Fried Rice
This fried “rice” couldn’t be easier!
Heat a large skillet over medium heat and add one tablespoon of oil. Pour in the eggs and sprinkle with a bit of salt and cook until just set, breaking them up with a spatula, then remove to a plate.
Add the second tablespoon of oil to the skillet and add the white part of the scallion, ginger, garlic, and pork. Sprinkle with sea salt and black pepper and cook until the pork is browned.
Add in the cauliflower rice, coconut aminos and sesame oil and cook, stirring occasionally, until the cauliflower is tender. Add in the peas and carrot, stirring, and cook until heated through.
Taste and season with salt and crushed red pepper, if desired. Garnish with the green part of the scallions and serve right away.
Subbing in Different Veggies
If you’re not a peas and carrots fan, feel free to sub in any frozen veggies you like.
Sliced zucchini, broccoli florets, carrots only, or a mix with mushrooms and peppers are all great options.
I recommend using frozen veggies since it keeps the cook time way down on busy nights, plus the chopping is already done for you!
Subbing in Different Protein
If you’re not a pork fan, any ground meat will work well in this fried rice.
Ground turkey or chicken would be perfect. Make sure you use enough oil to brown it since these are leaner meats.
I hope you’re ready for this better-than-takeout healthy cauliflower pork fried rice! Grab your favorite skillet and your ingredients because it’s time to cook – let’s go!
Cauliflower Pork Fried Rice {Keto, Whole30}
Cauliflower Pork Fried Rice {Keto, Whole30}
This Cauliflower Pork Fried Rice is loaded with flavor, protein, veggies and healthy fats and makes a fast weeknight meal that everyone will love. Paleo, Whole30, low carb and kid approved! Prep Time: 5 minutesCook Time: 15 minutesCourse:DinnerCuisine:asian inspiredKeyword:cauliflower, cauliflower rice, keto, low carb, paleo, whole30Servings: 6 servings
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Ingredients
2tablespoonsavocado oildivided3large eggswhisked1bunch scallions white and green parts separated – thinly sliced2teaspoonsminced fresh gingerabout 1 inch ginger3clovesgarlicminced1/2lbground porkSea salt and black pepper4cupscauliflower ricefresh or frozen (about 1 lb)1/4cupcoconut aminosthis is a paleo and Whole30 friendly equivalent of soy sauce1tbsppure sesame oil3/4cupfrozen peas and carrotsSea salt to tasteCrushed red pepper flakesif desired
Instructions
Heat a large skillet over medium heat and add one tablespoon of oil. Pour in the whisked eggs and sprinkle with a bit of salt and cook until just set, breaking them up with a spatula, then remove to a plate.Add the second tablespoon of oil to the skillet and add the white part of the scallion, ginger, garlic, and pork. Sprinkle with sea salt and black pepper and cook until the pork is browned.Add in the cauliflower rice, coconut aminos and sesame oil and cook, stirring occasionally, until the cauliflower is tender. Add in the peas and carrot, stirring, and cook until heated through. Taste and season with salt and crushed red pepper, if desired. Garnish with the green part of the scallions and serve right away. Enjoy!
Nutrition
Calories: 238kcalCarbohydrates: 9gProtein: 12gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 109mgSodium: 320mgPotassium: 489mgFiber: 3gSugar: 2gVitamin A: 1230IUVitamin C: 53mgCalcium: 47mgIron: 1mg
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