This pork fried cauliflower rice is another low-carb dinner option with the ubiquitous riced cauliflower. And for good reason: it’s a wonderful low-starch stand-in for rice, pasta, and other starches that don’t really agree with a prediabetes diet. Until now I’ve had trouble finding pork in its organic version, which makes all the difference in flavor, nutrition, and environmental responsibility, in my mind. And who doesn’t like a good fried “rice”? As always, keep the herbs fresh for best flavor. While you’re here on my website, please feel free to peruse more low-carb recipes, wellness blog articles, or even my life coach and weight loss coach services. And let me know how I can help you design the life you want!
Fried Cauliflower Rice Ingredients
Frozen cauliflower rice (equivalent to 6 servings)
1 tsp sesame oil
3 large eggs, beaten
1 1/2 lb organic pork tenderloin, cut into strips
1/2 cup red onion, diced
2 Tbsp fresh ginger, minced
Lots of fresh garlic (~ 6-10 medium cloves), minced
5-6 scallions, sliced
1 small bag (approx 2 cups) shredded green cabbage
2 Tbsp liquid aminos or reduced-sodium soy sauce
Toasted sesame seeds, for garnish
Fried Cauliflower Rice Directions
- Cook the cauliflower rice separately, or simply thaw and drain.
- Heat the sesame oil in a very large skillet on medium-high. Saute the eggs until they are just scrambled, then transfer to a large bowl.
- Cook the pork in the pan until browned on all sides, and cooked through, then place in the bowl with the cooked eggs.
- Saute the red onion, ginger, garlic, green onions, and green cabbage, until soft and wilted.
- Add the cauliflower rice, pork, eggs, and liquid aminos (or soy sauce), combine well, and cook until everything is warmed through.
- Serve with the toasted sesame seeds to top.