I can’t believe I never posted a cauliflower rice recipe on the blog before! It’s one of the easiest and fastest dishes to cook, making it a common weeknight meal in our household. I do eat white rice frequently, but cauliflower rice has it’s own appeal when trying to keep things light and lower in carbs, especially if you are going through a sugar detox like the Whole30 or the RESTART program.
You can, of course, switch out the protein in this recipe but my favorite is pork fried rice. It’s probably because I’m obsessed with pork chops and will use any excuse to include it in a recipe. I just love how flavorful and fatty they are!
This recipe can also be easily modified to be AIP-friendly! My mom is still staying with us so that’s what I ended up doing. Just omit the black pepper and miso paste and the dish will still be very flavorful. I actually made this for her because she had mentioned how much she missed eating rice while on the autoimmune protocol.
The next time you are craving Asian fried rice, try making this version instead of getting takeout! The restaurant version is often filled with corn starch, sweeteners, unhealthy oils, and MSG, but you can avoid all those crappy ingredients by making this cauliflower pork fried rice at home. You’ll also find that making it at home is just as flavorful, and it’s a great way to fit in some extra serving of veggies!
- 1 head of cauliflower or 4 cups of pre-shredded cauliflower rice
- 2 tbsp coconut aminos or gluten free tamari sauce
- 1 tbsp apple cider vinegar
- 2 tsp miso paste*
- 2 tsp fish sauce
- 1 lb pork chops, cut into ½ inch cubes
- Salt & pepper, to taste (Omit pepper for AIP)
- 1 tbsp coconut oil
- ½ small onion, diced
- 3 cloves garlic, minced
- 1 large carrot, shredded
- 1½ cups green beans, chopped into 1 inch pieces
- ½ inch fresh ginger, grated
- Fresh cilantro, for garnish (optional)
- If using a head of cauliflower, place the florets in the food processor and pulse until it becomes a rice-like texture and size. Set aside.
- In a small bowl, whisk together coconut aminos, apple cider vinegar, miso paste, and fish sauce until the miso paste is dissolved. Set aside.
- Season the pork chop cubes generously with salt and pepper and toss gently.
- Heat coconut oil in a large skillet over medium high heat.
- Add onion, garlic, and pork chop cubes and cook while stirring for 3 minutes, until the pork is browned on all sides
- Add shredded carrot, green beans, and ginger and cook for 5 more minutes until the green beans are bright and tender. Stir frequently.
- Add cauliflower "rice" and the sauce. Stir once, lower the heat to low, then cover for 4-5 minutes until the cauliflower becomes tender.
- Stir everything together and garnish with cilantro leaves, if using, before serving.
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.