Easy Pork Cauliflower Fried Rice

Paleo Whole30 Cauliflower Pork Fried Rice

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.

Prep Time10

Cook Time12

Total Time22

Course: Main Course

Servings:

Author: Jean Choi

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