Description
Don’t order Chinese takeout. Try this pork and mushroom cauliflower fried rice. We’ve used cauliflower rice to compliment the pork, vegetables, egg and spicy sauce. It’s Paleo, gluten-free and Whole30 compliant, but mostly it’s just delicious!
Ingredients
Units
Scale
- 1 pound ground pork
- 1 pasture-raised egg (I like Vital Farms brand.)
- 1/2 pound shredded cabbage
- 4 ounces baby sweet peppers (about 4 peppers)
- 4–6 ounces mushrooms (shitake, portabella or a mixture), sliced
- 2 cloves garlic
- 1 tablespoon fresh ginger, grated or chopped
- 1/2 pound cauliflower rice (fresh or frozen). See note.
- 2 tablespoons coconut aminos
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fish sauce
- 1/4 teaspoon crushed red pepper flakes
- (optional) 1 teaspoon sesame seeds
- (optional) generous squirt of sriracha
Instructions
- Crack the egg in a small bowl and beat until smooth. Set aside.
- Brown pork, garlic and ginger in a drizzle of olive oil until meat is thoroughly cooked through and no longer pink. Season with salt and pepper.
- Add the remaining vegetables (peppers, mushrooms and cabbage) and cook for an additional 3-4 minutes.
- Using a spoon, move the pork and vegetables to one side of the pan. Add the sesame oil to the other side and add the beaten egg. Cook the egg for 1 minute until it’s scrambled and then stir it into the pork and vegetable mixture to combine.
- Remove the pork and vegetable mixture from the pan and set aside.
- In the same pan, add a drizzle of olive oil and the cauliflower rice. Season with salt and pepper and red chili flakes to taste. Cook, stirring constantly, for 2-3 minutes until the cauliflower is slightly softened. Do not overcook or it will be mushy.
- Add the coconut aminos, fish sauce, vinegar, and (optional) sriracha. Stir well until the cauliflower rice is coated in the sauce.
- Transfer the cauliflower rice to the bowl of cooked pork and vegetables. Stir to combine.
- Garnish with sesame seeds, or (optional) green onion, thai basil or cilantro.
Notes
You can buy fresh or frozen cauliflower rice at most grocery stores. Or make your own by pulsing cauliflower florets in a food processor.
Any large non-stick skillet will work for this recipe, but I like to use my wok pan.
- Prep Time: 10 minutes
- Cook Time: 20
- Category: recipe
- Method: stovetop
- Cuisine: Chinese