This Paleo Cauliflower Fried Rice is a 30-minute one pan dish that is perfect for weeknight dinner. You can swap the pork for ground chicken or turkey and leftovers will last for up to 4 days in the fridge. This recipe is Paleo, Whole30, Grain Free, Gluten Free, Keto, Dairy Free and Specific Carbohydrate Diet Legal.
This recipe is inspired by a dish called Spicy Pork Ishi-Yaki that’s served at one of my favourite restaurants in Vancouver, Hapa Izakaya. They bring out a hot stone bowl filled with a mixture of ground pork, vegetables and rice, and crack an egg into it at the table, which quickly cooks due to the temperature of the bowl. It’s nothing fancy or particularly gourmet, but it tastes delicious and there is something fun about stirring the egg into the mixture and watching it quickly cook.
I made this dish healthier and easier to prepare by swapping the rice for cauliflower rice and cooking it in a frying pan. It was a great success!
When it comes to weeknight dinner, it doesn’t get much quicker then this Paleo Cauliflower Fried Rice! The entire dish can be prepared in one pan in less than 25 minutes. I used ground pork, but ground chicken or turkey would also work. If you are struggling to get your 5 a day, feel free to toss in other veggies like snow peas, bean sprouts or broccoli.
I like cracking the eggs into the pan and then bringing it to the table before stirring everything together, it makes for a nice “ooohh cool!” moment for your family or friends as they watch the eggs cook.
Love healthy versions of takeout dishes? Here are a few others you might enjoy:
- Sweet & Sour Pork
- Spaghetti Squash Chow Mein
- Spicy Orange Chicken
- Moo Shu Pork
- Thai Basil Beef
- Black Pepper Chicken
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Pork Fried Rice
Ingredients
- 2 tbsp sesame oil
- 2 cloves garlic
- 2 1/2 tbsp finely chopped fresh ginger
- 2/3 cup chopped scallions
- 1 pound ground pork (or turkey/chicken)
- 1 cup shredded carrot
- 3/4 cup frozen peas
- 1 cup shredded savoy (or napa) cabbage
- 3 cups cauliflower rice
- 1 tsp fish sauce
- 2 1/2 tbsp coconut aminos (or tamari/soy sauce)
- 3 eggs
- 2 tbsp chopped fresh cilantro
Instructions
- In a wok or frying pan heat the sesame oil on high heat, gently swirling the pan so it covers the surface.
- Once the pan is hot add in the crushed garlic and ginger and cook for about 20 seconds until it becomes fragrant (make sure it doesn’t burn!). Add the ground pork and use a wooden spoon to break it up into pieces .
- After 3 minutes most of the pork will be cooked, add in the scallions, shredded carrots, shredded cabbage, frozen peas and cauliflower rice. Stir in the fish sauce and coconut aminos/ tamari and flatten the mixture up the sides of the wok so that it touches as much of the surface as possible. Stir to ensure nothing burns.
- After4 minutes the cauliflower should be al dente, crack each of the eggs into the middle of the pan. Let sit for 1 minute before stirring them into the mixture. I like doing this part at the table in front of everyone. Serve the rice topped with chopped cilantro
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
Your recipes look amazingly delicious and I’m saving so many to try. Can the cauliflower rice be substituted for actual rice? If so, what quantity of rice would be needed (and kind of rice – just long grain or basmati I assume?) and how would the cooking of the actual recipe change – as in how to cook and prepare the rice and when/where to add in. With your other recipes using cauliflower rice, if normal rice can be used instead, is there a specific ratio to use (just a question needed to ask with cauliflower being fresh and ‘ready made’ weight and rice the dry weight obviously differs hugely from cooked weight). If it’s a case of cauliflower rice equalling same weight of ‘cooked’ rice that’d be simple – once worked out once, would know dry weight for future… but recipes are never usually so simple! I hope you’re able to answer my question in relation to this recipe and substituting rice for cauliflower rice in general for all your recipes. Thank you so much in advance. I’ll be making as many of your recipes as I can over the coming months and submitting reviews! X
Should this have cilantro or coriander? You have cilantro in the ingredients, but coriander in the steps.
I just made a double batch of this dish so I can freeze some for work lunches. It’s delicious. I find the taste plain enough that I can “personalize” it by adding some lime juice and avocado at the end, or more coconut aminos and fresh scallions. I also added more greens in it (arugula this time). It’s versatile and very satisfying. Thank you so much for your great recipes!
Made this today and it was great.
I made this tonight and the flavors were good but there was a lot of extra liquid. I followed the recipe exactly, any suggestions to avoid this issue next time?
Really tasty and more important so easy to prep, still good the next day for lunch straight out the fridge
These recipes are amazing! I think it’s quite hard to find low carb recipes that are hearty and nice. You should make a recipe book it would do so well!
Thanks Kelly! I would love to have a recipe book, hopefully one day! 🙂
I want to make this recipe tonight but am unsure of how measurement of the scallions – 2/3 of what?
Whoops, thanks for pointing that out Amy! I have updated the recipe to say 2/3 cup scallions.