Mar 72 min read

One-Pan Paleo Pork Fried Cauliflower Rice

This recipe brings all the hearty and filling qualities of classic fried rice but swaps out the refined vegetable oils, salt, sugar and rice for more nutritious alternatives. Perfect for a cosy night in, this dish is packed with flavour and fresh ingredients, making it a guilt-free indulgence.

Full disclosure... Scott threw this together on Wednesday and I thought it was pretty damn good! So, here you go... straight from my kitchen to yours.

Enjoy a meal that's both comforting and healthy with this One-Pan Paleo Pork Fried Cauliflower Rice. It's a delightful twist on a takeaway favourite that satisfies your cravings while being kind to your body.

Simple, quick, and bursting with flavour, this dish is a testament to the fact that healthy eating doesn't mean compromising on taste or satisfaction. Give it a try and make your dinner.

Craving the flavours of your favourite takeaway but looking for something healthier and just as satisfying? This One-Pan Paleo Pork Fried Cauliflower Rice is your answer.

Ingredients (Serves 2)

Pork Steaks (strips or pieces): 300g
Eggs: 2
Cauliflower Rice: Around 300g
Red Capsicum: 1/2, chopped
Spring Onions: 3, chopped
Garlic Cloves: 3, minced
Ginger: Thumb-sized piece, minced
Gluten-Free Soy Sauce: 1 Tbsp (or substitute with coconut aminos)
Sesame Oil: 2 Tbsp
Sesame Seeds: For garnish
Chilli Flakes: To taste
Optional: Chopped pineapple for a sweet and sour twist

Method

Prep Veggies and Flavorings: Start by chopping the red capsicum, spring onions, garlic, and ginger. Set them aside, ready to add to the pan.
Prepare the Cauliflower Rice: Grate the cauliflower using a cheese grater to create your cauliflower rice. If using pre-grated frozen cauliflower rice, defrost it in the microwave for a few minutes before cooking.
Cook the Pork: Heat some sesame oil in a wok or large pan. Cook the pork strips until they’re just done. Then add in the capsicum, garlic, and ginger. Lightly cook these together, then remove everything from the pan and set aside.
Scramble the Eggs: In the same pan, scramble the eggs. Once slightly cooked, add the cauliflower rice to the pan.
Combine Ingredients: Toss in the cooked pork and veggies, then add more sesame oil, gluten-free soy sauce (or coconut aminos), and chilli flakes. Stir everything well to combine.
Finishing Touches: Once everything is cooked and nicely mixed, plate your cauliflower rice into bowls or plates.
Garnish: Top with fresh spring onions and sesame seeds. Add salt and pepper to taste. For an extra kick, sprinkle some more chilli flakes.
Optional Sweet and Sour Twist: If you’re in the mood for a sweet and sour flavour, add some chopped pineapple to the mix for a delightful contrast.