Imagine a dish that satisfies your craving for takeout while keeping your health goals intact - this Pork Fried Cauli Rice is about to become your new obsession! Packed with protein, bursting with flavor, and cleverly replacing traditional rice with nutrient-dense cauliflower, this recipe transforms a classic Asian-inspired favorite into a guilt-free feast that will have your taste buds dancing and your body thanking you.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 head cauliflower, grated
- 1 lb ground pork
- 2 eggs, beaten
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- Green onions for garnish
Instructions
- Begin by preparing the cauliflower. Remove the leaves and stem from the head of cauliflower, then grate it using a box grater or a food processor until it resembles rice grains. Set aside.
- In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the ground pork and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Ensure it is cooked through and no longer pink.
- Once the pork is cooked, push it to one side of the skillet. Pour the beaten eggs into the empty side of the skillet and scramble them until fully cooked. Mix the scrambled eggs with the pork.
- Add the mixed vegetables to the skillet with the pork and eggs. Stir-fry for an additional 2-3 minutes until the vegetables are tender and heated through.
- Next, add the grated cauliflower to the skillet. Pour in the soy sauce and the remaining 1 tablespoon of sesame oil. Stir everything together until well combined, cooking for another 5 minutes until the cauliflower is tender but not mushy.
- Remove the skillet from heat and taste the mixture, adjusting seasoning if necessary. If desired, add more soy sauce for extra flavor.
- To serve, spoon the pork fried cauli rice onto plates and garnish with sliced green onions. Enjoy your delicious and healthy meal!
Tips
- Cauliflower Texture is Key: Grate your cauliflower to rice-like consistency, but don't over-process. You want small, grain-like pieces, not a mushy paste.
- High Heat is Your Friend: Use a hot wok or large skillet to achieve that authentic stir-fry sear and prevent soggy vegetables.
- Prep Ingredients in Advance: Have all ingredients chopped and ready before you start cooking, as this dish comes together quickly.
- Don't Overcook the Cauliflower: Cook just until tender to maintain a rice-like texture and prevent mushiness.
- Customize Your Protein: Feel free to substitute ground pork with chicken, turkey, or even tofu for different flavor variations.
- Extra Flavor Boost: Consider adding minced garlic, ginger, or a splash of rice vinegar for more depth of flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 25g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 135mg
