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Easy Pork Fried Cauliflower Rice Recipe for a Fast Low-Carb Dinner

Easy Pork Fried Cauliflower Rice

A fast, savory low-carb dinner combining ground pork, cauliflower rice, scrambled egg, aromatics, soy sauce, and toasted sesame oil. The recipe makes 4 servings and is ready in about 25–35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Neutral cooking oil, such as avocado, canola, or vegetable oil
  • 1 pound Ground pork
Aromatics
  • 1/2 small onion Small yellow onion, finely diced
  • 2 cloves Garlic, minced
  • 1 teaspoon Freshly grated ginger
Eggs and Vegetables
  • 2 eggs Large eggs, lightly beaten
  • 16 ounces Cauliflower rice, fresh or frozen
  • 1/2 cup Frozen peas and carrots, optional
Seasoning
  • 3 tablespoons Low-sodium soy sauce
  • 1 teaspoon Toasted sesame oil
  • 2 green onions Green onions, thinly sliced
  • 1/4 teaspoon Ground black pepper
  • To taste Salt

Method
 

Step-by-Step
  1. If using frozen cauliflower rice, thaw it completely and squeeze out excess moisture with a clean towel or several layers of paper towel.
  2. Heat the neutral oil in a large skillet or wok over medium-high heat. Add the ground pork and cook for 5–7 minutes, breaking it into small pieces, until browned and cooked through; it should reach 160°F internally.
  3. Push the pork to one side of the pan and pour the beaten eggs into the open space. Scramble for 1–2 minutes, then stir the cooked egg into the pork.
  4. Add the diced onion, minced garlic, and grated ginger. Stir-fry for about 2 minutes, until fragrant and the onion begins to soften.
  5. Add the cauliflower rice and optional peas and carrots. Cook for 5–8 minutes, stirring frequently, until the cauliflower is tender and most of its moisture has evaporated.
  6. Stir in the soy sauce, toasted sesame oil, and black pepper. Taste before adding salt, since soy sauce already contributes saltiness.
  7. Garnish with sliced green onions and serve hot.

Notes

Use a wide, hot skillet so the cauliflower rice cooks rather than steams. Keep the soy sauce and sesame oil until the end to help the cauliflower brown and keep their flavors fresh. Store leftovers in the refrigerator and reheat in a skillet or microwave until hot.