THE RECIPE JOURNAL · Main Course
Cauliflower Fried Rice with Pork and a Kick
This flavorful dish combines tender pork and vibrant vegetables with cauliflower rice for a healthy twist on a classic favorite. Perfect for a quick weeknight meal, it’s packed with a spicy kick that will keep you coming back for more.
FROM THE KITCHEN • Cauliflower Fried Rice with Pork and a Kick
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by pulsing the cauliflower in a food processor until it looks like rice. Heat some sesame oil in a large wok or skillet over medium heat. Season the pork chops with five-spice powder, then cook them for about 2 to 3 minutes on each side until they’re just slightly pink in the middle—you’re aiming for an internal temperature of 145°F. Once done, set the pork aside on a cutting board to rest.
02
Step 2
In a small bowl, whisk together the soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger. Return the wok to the heat and toss in the mushrooms, onion, carrot, and poblano chile. Cook everything until the veggies soften, about 4 minutes. While they cook, cut the pork into bite-sized cubes.
03
Step 3
Push the veggies to one side of the wok, crack in the eggs, and scramble them until they’re just set, which should take a minute or two. Mix the eggs and veggies together, then add the cauliflower rice and pour in the sauce mixture. Stir everything well, add the pork cubes, and cook for another 3 to 4 minutes until the cauliflower is tender but still has a bit of bite.
04
Step 4
Finish off by sprinkling chopped green onions on top and serve warm.
Why you’ll love it
This dish is a delicious way to enjoy a low-carb meal without sacrificing flavor. The combination of tender pork, crunchy cauliflower, and spicy kick makes it satisfying and exciting. Plus, it’s quick to prepare for busy weeknights.
How to serve
Serve with a side of steamed greens or a fresh cucumber salad to add brightness. A fried egg on top also pairs wonderfully, adding extra protein and richness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan to keep the cauliflower from becoming mushy. Avoid freezing, as the texture may change.
