Spicy Cauliflower Fried 'Rice' with Pork recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Cauliflower Rice

Ingredients

1 head cauliflower, cored and cut into florets
2 tablespoons sesame oil
2 boneless pork chops
½ teaspoon five-spice powder, or to taste
¼ cup reduced-sodium soy sauce
1 tablespoon light brown sugar
1 ½ teaspoons fish sauce
1 pinch red pepper flakes
⅛ teaspoon ground ginger
¾ cup roughly-chopped mushrooms
1 small yellow onion, finely chopped, or more to taste
½ cup carrot, diced
¼ fresh poblano chile pepper, diced, or to taste
2 eggs, beaten
2 tablespoons chopped green onion

Nutrition Info

257.3 calories
carbohydrate: 17.3 g
cholesterol: 122.4 mg
fat: 13.1 g
fiber: 5 g
protein: 19.7 g
saturatedFat: 3.1 g
servingSize: -
sodium: 778.4 mg
sugar: 9.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pulse cauliflower in a food processor until it resembles rice.

  2. Heat sesame oil a large wok or skillet over medium heat. Season pork chops with five-spice powder, cook until pork is slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork chops to a cutting board to rest.

  3. Whisk soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger together in a bowl.

  4. Return wok to medium heat, cook and stir mushrooms, onion, carrot, and poblano chile until tender, about 4 minutes. Cut pork chops into cubes.

  5. Push mushroom mixture to one side of wok. Add eggs, cook and stir until scrambled, 1 to 2 minutes. Stir mushroom mixture and eggs together in wok. Stir in cauliflower and soy sauce mixture, add pork cubes. Cook until cauliflower is tender, 3 to 4 minutes more. Garnish with green onions.

Recipe Yield

4 main-dish servings

Recipe Note

This is a slightly more spicy (zingy?) take on the paleo-style cauliflower fried rice with pork. You could use any protein. Adjust the poblano chile to mild it down or heat it up as desired.

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