Cauliflower Fried Rice
Of all the great weeknight quick fix meals, there is none so great as Fried Rice. It’s simple, easy and mostly healthy—especially if you use riced cauliflower in place of the rice!
The amazing thing about this meal is that all you need is a few good stirfry veggies, some rice (or cauliflower rice), an egg or two and an optional protein! Plus a little soy sauce and sesame oil really brings it all home.
I was never quite sure about this whole cauliflower rice swap trend—I’m a huge rice fan and I mean hello, nothing can ever really replace pizza dough… but then I decided to get brave and use the cauliflower in something obvious: this Cauliflower Fried Rice.
And daaaamn. It works! Like, totally works! You don’t miss the rice (or brown rice) even one little bit!
And seriously use whatever veggies, protein, etc. you love or have in the fridge.
We used all our faves in this Cauliflower Fried Rice version including broccoli, a whole bunch of peppers, onions, fresh ginger and a couple of lean pork chops. With a heavy drizzle of soy sauce, sesame oil and some spices, this Cauliflower Fried Rice is ultra-satisfying and makes plenty for leftovers the next day!
- 1 - 1 1/2 lb lean pork chops
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 1/2 head broccoli
- 2 carrots
- 2 bell peppers
- 1 medium onion
- 2 handfuls green beans
- 2 jalapenos
- 1- inch fresh ginger peeled and grated
- 3 cups riced cauliflower
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 3 eggs
Heat a large saute pan or wok over medium-high. Dice the pork chops into small pieces, then add to the hot pan. Cook for 10-12 minutes until cooked through and remove to a bowl.
Place the saute pan back on the heat, and add the olive oil and minced garlic. Let cook 1 minute, then add the diced broccoli, carrots, bell peppers, onions, green beans and jalapenos. Stir well and cook for 10 minutes until veggies have softened.
Add in the grated ginger and cauliflower. Stir and let cook 3 minutes. Pour the pork back into the pan with any juices. Add the soy sauce, rice wine vinegar, sesame oil, salt and pepper. Stir and let cook 1 minute.
Create a "well" in the center of the pan and crack all three eggs in. Scramble them together in the center and slowly combine into the veggies as the eggs cook. Let cook 2 more minutes. Taste and season as needed!
Serve with a drizzle of sriracha!