Pork Fried Cauliflower Rice (Edit recipe)

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This has become a dish that is often on my weekly meal plan. It’s made in under 30 minutes and tastes even better the next day. I’ve shared before that my husband is a super picky eater and refuses to eat vegetables, but he enjoys this dish—a massive win for me. If you have a member of your family who is super picky and doesn’t like to eat their vegetables, give this dish a try, and don’t tell them it’s cauliflower rice. Hopefully, they will enjoy it as much as my picky eater.

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 4

Ingredients

3 whole Eggs, lightly beaten
0.5 whole Yellow Onion, small dice
1 cup Carrots, shredded
1 lb Ground Pork
0.5 tsp Sea Salt
0.25 tsp Black Pepper
1 Tbsp Ginger Root, minced
6 cloves Garlic, minced
0.5 cup Frozen Peas
20 oz Riced Cauliflower
0.333 cup Coconut Aminos
2 tsp Sesame Oil
1 tsp Fish Sauce
3 whole Green Onion (Scallion), thinly sliced
3 Tbsp Avocado Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large skillet on medium-low heat, add one tablespoon of avocado oil.
Once the oil is hot, add the lightly beaten eggs to the pan and let them sit for about 30 seconds before scrambling them. Once the eggs are fully cooked, remove them from the pan and set them aside.
Add two tablespoons of avocado oil to the pan. Next, add the carrots, onion, garlic, and ginger.
Cook the mixture, stirring occasionally, until the onion is translucent and the ingredients are fragrant for about 5 minutes.
Add the ground pork to the skillet and break it into small pieces. Continue cooking until the pork is no longer pink.
Drain any excess fat from the pan.
Add the salt, pepper, peas, and cauliflower rice to the pan and stir thoroughly. Continue cooking until the mixture is hot, about 5-7 minutes.
Add the coconut aminos, sesame oil, and fish sauce. Stir thoroughly and cook an additional 2-3 minutes. Remove the pan from the heat.
Add in the scrambled eggs and green onions.
Stir everything together and enjoy.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	574
Fat:	44 g
Carbohydrates:	21 g
Protein:	20 g
Cholesterol:	80 g
Sodium:	1162 mg
Fiber:	2 g
Sugars:	13 g
Calculated per serving.