I was thrilled when I came across this version of pork “fried rice” — adapted from the cookbook One Pot Paleo by Jenny Castaneda.
I had always wanted to start trying cauliflower rice, so here was my chance! Cauliflower is one of my husband’s favorite vegetables, so the more ways to make it, the better!
Plus now we would be able to have the same texture and consistency of rice without the carbs. 🙂
To make the cauliflower rice is so easy. Cut off the leaves and as much of the stem as possible, only leaving the florets. You may have to make it in a few “batches” depending on how big your food processor is.
Break apart the florets into small pieces and fill your food processor. Pulse until it makes rice-like consistency, but doesn’t create a mush. Transfer to a bowl and repeat until you’ve completed the whole head of cauliflower.
This recipe calls for a full head, but if you don’t use it all, you can freeze the rest to use some other day!
After you’ve made your rice, grab your wok, and you’re ready to go!
1 Tbsp coconut oil or ghee
1 head of cauliflower, stems removed, pulsed into “rice” in food processor (or use 1 bag of frozen cauliflower rice)
1/2 onion, chopped
3 tsp minced garlic (or 3 cloves, chopped)
1 lb. ground pork
1 c. carrots, 1/8-1/4 inch slices
1 tsp. fish sauce
2 Tbsp liquid aminos (or low sodium soy sauce)
2 green onion stalks, thinly sliced, green portion only
Black pepper, to taste
Melt 1 Tbsp coconut oil and saute’ onions and garlic in wok on medium/high heat until tender, approx. 3-4 minutes.
Add ground pork and cook until no longer pink, breaking into small chunks with wooden spoon. Approx. 7-8 minutes.
Add sliced carrots, fish sauce and liquid aminos. Season to taste with black pepper. Cook another 3 minutes until carrots are tender.
Turn heat down and transfer mixture to a bowl.
Scramble 2 eggs in the wok with wooden spoon until almost fully cooked, approx. 1 minute.
Return pork/carrot mixture to wok, add cauliflower rice, green onion, and raise heat back to medium/high.
Mix all ingredients and cook until cauliflower rice is your preferred desired consistency, but not mushy.
Serve immediately and garnish with extra green onion, if desired.