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Cauliflower Fried 'Rice'


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15 minutes
30 minutes
Cauliflower Fried 'Rice'

This Cauliflower Pork Fried Rice brings the flavor of restaurant fried rice without the carbs!


2 cups frozen peas

½ cup water

¼ cup sesame oil, divided

4 cups cubed pork loin

6 eaches green onions, sliced

1 large carrot, cubed

2 cloves garlic, minced

20 ounces shredded cauliflower

6 tablespoons soy sauce

2 large eggs, beaten


Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.

Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.

Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.

Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.

Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.

Notes: Shred cauliflower using the largest side of a grater; the end product resembles grains of rice.

Nutrition Facts

366.5 calories; protein 33.3g 67% DV; carbohydrates 15.8g 5% DV; fat 19.2g 30% DV; cholesterol 131.9mg 44% DV; sodium 1065.4mg 43% DV.


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