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Paleo Cauliflower Pork Fried "Rice"

This delicious Paleo & Whole30-compliant cauliflower pork fried rice comes together in less than 30 minutes, making it an easy weeknight meal! AIP-optional.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Main Course
Servings: 4
Calories: 250kcal
Author: Jean Choi


  • 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)


  • 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.


*If avoiding soy, replace miso paste with extra coconut aminos.


Serving: 1serving | Calories: 250kcal | Carbohydrates: 9g | Protein: 26g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 599mg | Potassium: 680mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2830IU | Vitamin C: 20.5mg | Calcium: 41mg | Iron: 1.2mg