This low-carb Cauliflower Pork Fried Rice is cooked with an array of seasonings and vegetables to create a healthy spin on the classic pork fried rice, with a very low carb count.
Pork fried rice is delicious, but it is high in carbs. A great way to make this yummy side dish low-carb is by switching out the rice for cauliflower rice. With a few cooking tricks, you really won’t notice, or at least won’t care about, the difference!
This cauliflower pork fried rice recipe is packed with protein and vegetables to make it even more nutritious. It takes less than 30 minutes to make, so you can have a healthy meal (or side dish) without breaking a sweat.
Ingredients You Need
One of the best things about making fried rice is that you can really use any veggies you have in the kitchen, and you can mix and match to create something unique each time. Don’t feel like you have to stick to the exact ingredients we list below.
- Peanut oil – Peanut oil give a great roasted flavor to the rice, but you can use canola oil in case someone has a peanut allergy.
- Eggs – I use large eggs and beat the eggs before adding them into the skillet.
- Onion – It’s best to use white or yellow onions. If you don’t like onions cooked into your food, you can add green onions at the end.
- Ginger – Gives a subtle spiciness and lovely aroma to the dish.
- Garlic – Minced garlic brings a great aroma and umami flavor to the rice.
- Pork loin – A healthy and lean cut of pork. You can use another cut of pork, or a different protein, if you want. Chicken or cubed ham are good alternatives.
- Cauliflower rice – Make your own cauliflower rice, or buy it from the store.
- Carrots & Peas – This recipe uses frozen diced vegetables for ease. Feel free to use a different vegetable that you prefer.
- Mushrooms – Adds a bit of protein and a lovely texture to the rice. You can switch it out for another vegetable.
- Soy sauce – Added for saltiness and umami. Use coconut aminos or tamari for gluten-free options.
- Green onions – Gives a pop of color and flavor to the fried rice. It’s a garnish, so you can skip this ingredient if you must.
- Salt and black pepper – Will bring out the flavors of the other ingredients.
How to Make Cauliflower Fried Rice
Add 1/2 tablespoon of the peanut oil to a large pan or wok over medium high heat. Once heated, add the beaten eggs and cook through, about 3-5 minutes, breaking up with a spatula as they cook. Set aside.
Add 1 tablespoon of the peanut oil to the skillet. Add the onion, ginger, garlic and pork loin. Cook through, stirring frequently, about 5-8 minutes. Set aside.
Add the remaining peanut oil. When hot, add the cauliflower to the pan and cook, without touching, for 5 minutes. Stir the cauliflower rice, then add the carrots, peas and mushrooms. Cook for 5 minutes, stirring occasionally.
Add the eggs and pork back to the pan. Pour in the soy sauce and cook for 2-3 minutes, stirring frequently to combine. Garnish with green onions. Salt and pepper to taste.
- Paleo and Whole30: Instead of soy sauce, use coconut aminos.
- Vegan or Vegetarian: Use extra-firm tofu or tempeh for the protein instead of pork loin. If using tofu instead of pork, squeeze out some of the liquid to get a crispier end result.
- Spicy: Top the fried rice with sriracha or Sambal Oelek for a nice bit of heat.
Questions About the Recipe
How can I make fresh cauliflower rice?
Yes, you can use your own homemade cauliflower rice or purchase it. If you want to make your own, then follow these steps. Chop the cauliflower into big pieces, then place it in a food processor with the grating setting. Or, grate it on a box grater. That’s it!
Do I thaw the cauliflower rice if using frozen?
Nope! This cauliflower pork fried rice recipe is super easy to make. So, you can skip thawing the rice. It might take a minute or two longer to saute, but it won’t affect the recipe at all.
What other veggies/protein can I add?
There are many ways you can make this recipe. Switch out the peas and carrots for cabbage, broccoli, or zucchini. Use what you have on hand or whatever you like in this recipe. It’s very versatile. Green beans, snow peas, edamame, chopped green peppers, etc.
To change up the protein is easy. You can use cubed ham, chicken, tofu, or even shrimp, which is my favorite.
Drizzle some sesame oil and sesame seeds on top of the rice for an extra bit of nutty flavor. Make up a quick Sriracha mayo to put on top.
Keep the cauliflower pork fried rice in an airtight container in the fridge for up to 4 days. You can also freeze any left overs you might have, in an airtight container in the freezer for up to 2 months. When you’re ready to heat it up, you can use the microwave or put the rice back into the wok for about 5 minutes to heat it through.
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Low-Carb Cauliflower Pork Fried Rice
- 2 tablespoons peanut oil
- 2 eggs beaten
- 1/2 medium onion chopped
- 1 inch piece fresh ginger grated
- 2 cloves garlic minced
- 1/2 pound pork loin sliced into thin strips
- 16 ounces cauliflower rice
- 1/2 cup carrots thinly sliced
- 1/4 cup peas
- 1/2 cup mushrooms thinly sliced
- 2 tablespoons soy sauce
- 3 green onions chopped
- Salt and black pepper to taste
- Add 1/2 tablespoon of the peanut oil to a large pan or wok over medium high heat. Once heated, add the beaten eggs and cook through, about 3-5 minutes, breaking up with a spatula as they cook. Set aside.
- Add 1 tablespoon of the peanut oil to the skillet. Add the onion, ginger, garlic and pork loin. Cook through, stirring frequently, about 5-8 minutes. Set aside.
- Add the remaining peanut oil. When hot, add the cauliflower to the pan and cook, without touching, for 5 minutes. Stir the cauliflower rice, then add the carrots, peas and mushrooms. Cook for 5 minutes, stirring occasionally.
- Add the eggs and pork back to the pan. Pour in the soy sauce and cook for 2-3 minutes, stirring frequently to combine. Garnish with green onions. Salt and pepper to taste.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Laura is an avid home cook and recipe creator. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.