Cauliflower Pork Fried Rice

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Cauliflower pork fried riceI usually make this to go with baked pork chops, but it can be a meal in itself. I buy extra pork chops and reserve one or two for my fried rice. In fact, I just purchased a large family pack of bone-in pork chops at Sam’s for $1.98 a pound.

I am trying to make healthier choices when deciding what to eat, but at the same time I don’t want to feel like I’m missing out on my favorite foods, like pork fried rice. In this case, the healthy choice is using cauliflower instead of rice. I have modified my original pork fried rice recipe to use cauliflower instead of rice in order to save on the carbs. One cup of white rice is 340 calories and 76 grams of carbs (Yikes!), and one cup of cauliflower is approx. 25 calories and 3 grams of carbs. Which would you rather have? 🙂

So, without further ado…

Preparation:

Okay, let’s gather up all of the ingredients we’ll need. Let’s see, cauliflower, EVOO, sesame oil, onion, garlic, ginger, green onions, eggs, soy sauce, and rice vinegar. I chose not to add vegetables this time. I sometimes add baby peas or broccoli, but that of course is your choice.

Pork fried rice ingredients

Pork chops - uncooked

    1. First, remove leaves and pull apart florets from half of the head of cauliflower. Add to colander and rinse. I then cut those in smaller chunks to fit in my food chopper. Or, you can use a box grater to grate the cauliflower. I was surprised at how well the chopper (or food processor) grated the cauliflower. It was so easy, and it looks just like rice.
Chop cauliflower
Chopped cauliflower
Chop cauliflower in processor/chopper or use hand grater
Yields approx. 2-1/2 cups of cauliflower rice

1/2 head of cauliflower yields approx. 2 cups of cauliflower rice

  • In a wok or large skillet, over medium high heat, add 2 Tbsp of EVOO or coconut oil and sesame oil. If uncooked, add pork and cook 5-6 minutes until cooked through. Remove from skillet and set aside.

 

Cook pork chops 5-6 minutes until cooked through
     

  • While the pork chops are frying, chop onions and garlic, and grate ginger

 

Finely chop garlic
Minced garlic and grated ginger
Chop onion
Chop green onions
Chopped onions and green onions

 

Saute onions, garlic, ginger, and peppers
Saute onions, garlic, ginger and peppers

 

  • Lower heat to medium, heat up a little more EVOO or coconut oil, add onion and saute for about five minutes, until translucent. This time, I also added chopped red peppers. Then, add garlic, green onions, and ginger. Cook about 1 minute.

 

Add rice and stir
  • Mix in rice (grated cauliflower) and turn heat to medium-high. Let the rice get crispy, about 2 minutes. Add peas or preferred vegetables, and stir.

 

Move rice to side and add egg
  • Move rice to the side and add eggs, scrambling them and working into the rice mixture as you go. You might need to add a little more oil.

 

Add soy sauce and rice vinegar
Add cooked pork

  • Add soy sauce, rice vinegar (this is when it really starts to smell good!), and cooked pork. Toss together and serve.

Cauliflower pork fried rice

I was so thrilled with how this came out, I surprised myself! The next thing I want to try is cauliflower mashed potatoes. See Mashed Cauliflower with White Cheddar and Chives.

5.0 from 1 reviews
Cauliflower Pork Fried Rice
Author: 
Recipe type: Side Dish
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
I usually make this when I have an extra pork chop, but it would also be good with chicken, beef or shrimp. You can also add whatever vegetables you choose, such as broccoli, shredded carrots, or peppers. I usually only add small peas. In this case, I left out the peas because they are not carb-friendly. The combined flavors from the garlic, green onions, ginger, and the addition of sesame oil, rice vinegar and soy sauce, makes it oh, so good!
Ingredients
  • 2 Tbsp coconut or olive oil
  • A few drops of sesame oil (optional)
  • 1 pork chop, cooked or uncooked, and cut into ¼" pieces
  • ½ onion, chopped
  • ½ cup red peppers, chopped (optional)
  • 1 clove garlic, minced or grated
  • 1-1/2 tsp grated fresh ginger
  • 3 green onions, chopped (white and light green parts)
  • ½ head of cauliflower (comes out to about 2 cups of cauliflower rice)
  • Your choice of vegetables (broccoli, carrots, peas) (Optional)
  • 2 eggs, scrambled
  • 2 Tbsp soy sauce
  • 1 Tbsp rice vinegar
Instructions
  1. First, remove leaves from cauliflower and rinse. Pull apart florets from half of the head of cauliflowe
  2. Then cut those in smaller chunks to fit in the food chopper. Or, you can use a box grater to grate the cauliflower. I was surprised at how well the chopper (or food processor) grated the cauliflower. It was so easy, and it looks just like rice. You don't even have to cook it!
  3. In a wok or large skillet, over medium high heat, add 2 Tbsp of olive oil and sesame oil. Mmmm! I love the smell of sesame oil!
  4. If uncooked, add pork and cook 5-6 minutes until cooked through. Remove from skillet and set aside.
  5. Lower heat to medium, heat up a little more vegetable oil, add onion and saute for about five minutes, until translucent. Then, add garlic, ginger, and green onions. Cook about 1 minute.
  6. Add cauliflower rice to skillet and turn heat to medium-high. Let the rice get crispy, about 2 minutes. This is when you can add your vegetables; broccoli would be good, and stir.
  7. Move rice to the side and add eggs, scrambling them and working into the rice mixture as you go. You might need to add a little more oil.
  8. Add soy sauce, rice vinegar, and cooked pork. Toss together and serve.
Notes
Nutritional information is approximate. This recipe is based on four one-cup servings and does not include added vegetables. I use MyFitnessPal for most nutritional information.
Nutrition Information
Serving size: 1 cup, Calories: 202, Fat: 13.2, Saturated fat: 3.2, Unsaturated fat: 9, Trans fat: 0, Carbohydrates: 6.4, Sugar: 4.2, Fiber: 3, Protein: 13.2, Cholesterol: 24.6

 

This recipe originated on my blog at http://susans-musings.com/cauliflower-pork-fried-rice.

For more of my low carb side dishes, such as Cauliflower Mac & Cheese, Creamy Low Carb Coleslaw, and Fresh Green Beans with Bacon, check out http://carbsmatter.com/category/whats-cooking/low-carb-side-dishes/

Bon appétit!

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One comment

  1. Susan says:

    I make this recipe almost every time I bake pork chops, which is usually 2 or 3 times a month. I reserve one of the chops for the pork fried rice. It’s so good!

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