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This cauliflower fried rice comes together in less than 30 minutes for a perfect Paleo and Whole30 weeknight meal. The savory pork and crisp vegetables transform simple riced cauliflower into a satisfying dish that rivals your favorite takeout – no grains required and it has less carbs! Trust me, this recipe will be a huge hit.
Why You’ll Love This Cauliflower Fried Rice Recipe
I can’t believe I’ve 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 its own appeal when trying to keep things light and lower carb, especially if you are going through a sugar detox like the Whole30 challenge.
What I love most about this easy fried rice recipe is the use of pork chops as the protein. It’s probably because I’m obsessed with pork chops and will use any excuse to include them in a recipe. I just love how flavorful and fatty they are! The rich, tender pieces of pork complement the lighter cauliflower perfectly, and the sauce created with coconut aminos and fish sauce gives that authentic Asian flavor without soy or gluten.
The next time you’re craving Asian stir fry, skip the takeout with its corn starch, sweeteners, unhealthy oils, and MSG. This homemade version lets you control every ingredient while packing in extra veggies.
For more creative cauliflower recipes, check out my Mediterranean cauliflower couscous salad or my cauliflower Mexican rice that transforms cauliflower into a completely different cuisine.
Ingredients You’ll Need
- Cauliflower: The main ingredient for this healthy cauliflower dish! You can use a fresh cauliflower head to make your own cauliflower rice or save time with pre-shredded options. Either way, it creates the perfect grain-free base that soaks up all the flavors.
- Coconut aminos or gluten-free tamari sauce: This soy-free alternative provides that essential umami flavor without the inflammatory effects of regular soy sauce. It’s a staple in my paleo kitchen.
- Apple cider vinegar: Adds brightness and tang that balances the richness of the pork and deepens all the flavors.
- Fish sauce: My secret weapon for authentic Asian flavor depth. Growing up in a Korean household, fish sauce transforms simple ingredients into something special.
- Pork chops: Cut into bite-sized cubes, they cook quickly at medium-high heat and stay tender. The fat in the pork adds richness that makes this dish satisfying.
- Coconut oil: Perfect for stir-frying. You could also use olive oil or avocado oil if you prefer.
- Onion, garlic, and ginger: This aromatic trio creates the fragrant foundation of any good stir fry. Fresh ginger makes a world of difference compared to powdered.
- Carrot and green beans: Add nutrition, color, and texture. You could swap in green peas if that’s what you have on hand.
- Fresh cilantro: Optional fresh garnish that brightens the whole dish. A sprinkle of sesame seeds also makes a beautiful garnish if you’re not on AIP. You can also garnish with green onions if desired.
How to Make This Cauliflower Fried Rice
Step 1: If using a head of cauliflower, place the florets in the food processor and pulse until it becomes a rice-like texture. Be careful to avoid large chunks. Set aside.
Step 2: In a small bowl, whisk together coconut aminos, apple cider vinegar, and fish sauce. This creates your stir fry sauce. Set aside.
Step 3: Season the pork chop cubes generously with salt and pepper (if using) and toss gently.
Step 4: Heat coconut oil in a large nonstick skillet or large wok over medium heat until shimmering.
Step 5: Add onion, garlic, and pork chop cubes and cook while stirring for 3-4 minutes, until the pork is browned on all sides.
Step 6: Add shredded carrot, green beans, and ginger. Cook for 5 more minutes until the green beans are bright and tender. Stir frequently.
Step 7: Add cauliflower “rice” and the sauce. Stir once, lower the heat to low, then cover for 4-5 minutes until the cauliflower becomes tender but not mushy.
Step 8: Stir everything together and garnish with cilantro leaves, if using, before serving. I sometimes add a drizzle of sesame oil or a sprinkle of red pepper flakes for extra flavor.
Recipe FAQs
Absolutely! While pork adds wonderful richness, this recipe works with chicken, shrimp, beef, or even scrambled eggs as your favorite protein. Any protein will work beautifully to create a complete meal.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually develop nicely overnight, making this a perfect meal prep option.
This recipe can be easily modified to be AIP-friendly! I actually made this for my mom because she had mentioned how much she missed eating rice while on the autoimmune protocol. Just omit the black pepper and miso paste (if using) and the dish will still be very flavorful.
Yes! Pre-riced frozen cauliflower makes this an even quicker meal. Just thaw it first and squeeze out any excess moisture with a clean kitchen towel before adding it to the skillet to avoid a soggy final dish.
Absolutely! This cauliflower fried rice works beautifully as a side dish alongside your favorite protein. If you’re using it as a side dish, you can skip adding the pork to keep it lighter.
This easy cauliflower fried rice has become one of my go-to weeknight meals that rivals traditional fried rice but keeps things light and nutrient-dense. It’s a versatile easy main dish that comes together quickly and satisfies those takeout cravings without the carbs.
If you’re looking for other ways to enjoy cauliflower, try making my instant pot cauliflower risotto with mushrooms for another comforting dish!
More Easy Recipes
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Easy Pork Cauliflower Fried Rice
Ingredients
- 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
- 1 tbsp fish sauce
- 1 lb pork chops, cut into 1/2 inch cubes
- Salt and pepper, to taste, Omit pepper for AIP
- 1 tbsp coconut oil
- 1/2 small onion, diced
- 3 cloves garlic, minced
- 1 large carrot, shredded
- 1 1/2 cups green beans, chopped into 1 inch pieces
- 1/2 inch fresh ginger, grated
- Fresh cilantro, for garnish (optional)
Instructions
- 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, and fish sauce. Set aside.
- Season the pork chop cubes generously with salt and pepper (if using) 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.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually develop nicely overnight, making this a perfect meal prep option.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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