Who doesn’t love them some fried rice? It is one of the things we ketoers have sadly had to say farewell to. Well, not anymore! We can still enjoy all the yumminess of fried rice by using cauliflower instead of white rice and not only not miss the carbs but feel like we just ate something rivaling your favorite take out joint. Let’s start with the basics of what you will need for cooking tools:
For fried rice, I prefer to use my wok because it allows you to control how the food is cooked on direct or indirect heat. You don’t need a ton of oil when cooking. Also, it is really great when you fry your egg. My wok is seasoned so it has a lot of color and flavor.
I am also using a cast iron skillet to cook the pork because I love the sear it gets in that type of pan. But listen people, use whatever pans you have. If you don’t have a wok or cast iron skillet, don’t worry, your dinner will still be great!
Cauliflower Fried Rice with Chinese 5 Spice Pork
- Cast Iron Skillet
For the Pork
- 2 lbs boneless pork loin
- 2 tbsp avocado oil
- 2 tbsp Chinese 5 spice
For the "Rice"
- 1 tbsp avocado oil
- 2 cups cauliflower florets riced
- 1 cup wild mushrooms roughly chopped
- 1/2 small red onion diced
- 1 small carrot diced
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 1 tsp sesame oil
- 2 tbsp liquid coconut aminos
- 1 tsp fish sauce
- 1/2 tsp ginger powder
- 2 eggs
Prepare the pork
- Pat pork dry with paper towels. Drizzle and coat with 1 tbsp avocado oil. Olive oil is fine to use as well. Season all sides with chinese 5 spice. Set aside.
Make the "Rice"
- Heat 1 tbsp avocado oil or olive oil in a wok or skillet over medium high heat. I like to use avocado oil in this recipe because it has a higher smoke point and a more neutral flavor. Add the red onion, scallion white parts, red pepper, jalapeno, carrot and mushroom to the pan. Saute for 5 minutes, stirring often. What is great about the wok is if some veggies are cooking quicker than others, you can push them up the sides of the wok out of direct heat.
- While the veggies begin to cook, heat 1 tbsp oil in cast iron skillet or heavy bottomed pan over high heat. Add the pork and sear for 5 minutes. Do not move the meat!
- Turn wok down to medium. Make a little space in the bottom of the skillet/wok and add garlic. Do not touch it for about 30 seconds to allow it to toast a little, then mix into the other veggies.
- Your pork should be ready to flip, so flip it!! Turn the heat under the cast iron skillet down to medium heat and cook for an additional 5-8 minutes or until it reaches an internal temp of 160 degrees for a medium doneness. If you like your pork cooked more, give it a few more minutes but be careful not to overcook it or it will be tough. We do not want tough meat. Once it is done, remove it from the pan and set aside.
- Add the riced cauliflower and stir together. Saute for a few more minutes to release some of the moisture contained in the cauliflower.
- Add sesame oil, coconut aminos, fish sauce and ginger powder and mix well. Saute for about 5 minutes until most of the liquid is cooked out.
- Make a space in the middle of the skillet/wok and crack in the egg. Begin to scramble the egg with your spoon until cooked through. Stir into the "rice". Turn off the heat.
- Cut up the pork into bite sized pieces and serve along side the rice. Garnish with sliced radishes, green parts of the scallions and a drizzle of sriracha.
Macros: Nutrition Facts Servings 4.0 Amount Per Serving calories 449 Total Fat 22 g Potassium 229 mg Total Carbohydrate 13 g Dietary Fiber 3 g Net Fiber 10g Sugars 8 g Protein 51 g Vitamin A 91 % Vitamin C 75 % Calcium 8 % Iron 14 %