Pork Fried Cauliflower Rice is a perfect meal for busy weeknights. It’s ready in just 30 minutes and is full of savory Asian flavor as well as being low carb.
Pork fried rice is one of my favorite Chinese takeout foods. Any time we get Chinese takeout, it’s always part of our order.
But since we moved across town a few years ago, we haven’t been able to find a takeout place that measures up to our old favorite. So, instead of ordering mediocre takeout, I make my own at home.
We try to eat low carb most of the time and cauliflower rice is a great substitution for regular rice. Not only does it keep the dish low carb, it also saves time because you don’t need to wait for the rice to cook.
In my opinion, the texture is very similar to rice and it takes on the flavor of the rest of the dish. Even my husband who isn’t a huge fan of cauliflower rice likes this low carb version.
I used pork tenderloin for this fried cauliflower rice because that’s what I had on hand, but you could substitute whatever protein you like.
You could even use leftover cooked chicken or pork, which would make this meal even faster. I would just give the cooked meat a quick stir fry to reheat it.
What do I need to know about making this dish?
- You can substitute any protein that you like in this dish. Chicken, shrimp or tofu would all be delicious choices. You can even use meat or seafood that’s already cooked, it will heat up quickly in the wok.
- Feel free to add different veggies to the mix. I have added both mushrooms and red pepper to this and it’s delicious.
- If you’re using frozen cauliflower rice, I recommend that you defrost and drain it first.
- 2 tbsp peanut oil, divided
- 2 tsp sesame oil, divided
- 1 lb pork tenderloin, thinly sliced
- 1/2 cup shredded carrots
- 3 green onions, sliced, both white and green parts
- 2 large cloves garlic, minced
- 2 tbsp ginger paste
- 1/2 cup bean sprouts
- 2 (12 oz) pkgs cauliflower rice (if using frozen, see notes)
- 1/2 cup frozen peas, thawed
- 3-4 tbsp reduced sodium sauce
- sriracha for serving, optional.
Heat 1 tbsp peanut oil and 1 tsp sesame oil in a wok or large skillet.
Add pork to wok and stir fry until cooked through, about 5 minutes.
Remove from wok and set aside.
Add remain peanut oil and sesame oil to wok.
Stir fry carrots and green onion for 2 minutes.
Add garlic and ginger paste and stir fry for 1 minute.
Stir in bean sprouts and cauliflower rice.
Stir fry for another 5 minutes, until any moisture from cauliflower has evaporated.
Add pork back to the wok.
Stir in soy sauce and peas.
Serve with additional soy sauce and sriracha, if desired.
You can substitute cooked pork or chicken for the pork tenderloin. Just stir fry it long enough to reheat.
If using frozen cauliflower rice, allow to thaw and drain off any excess liquid. I used frozen and did not thaw it and it took quite a bit of time for the liquid to cook off in the wok.
Amount Per Serving: Calories: 336Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 84mgSodium: 359mgCarbohydrates: 14gFiber: 4gSugar: 6gProtein: 33g