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Cauliflower Pork Fried Rice

Cauliflower pork fried rice brings ground pork, tender cauliflower rice, peas, and scrambled eggs together in a 12-inch skillet. Soy sauce and toasted sesame oil give this quick skillet dinner a savory finish.
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Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp neutral oil divided; such as canola
  • 1 lb ground pork
  • 2 eggs large, beaten
  • 1 carrot medium, finely diced
  • 3 scallions thinly sliced, whites and greens separated
  • 2 cloves garlic minced
  • 1 tsp ginger fresh, grated
  • 4 cups cauliflower rice fresh or frozen; thawed and squeezed dry if frozen
  • 1 cup peas frozen
  • 3 tbsp soy sauce
  • 1 tsp sesame oil toasted

Equipment

  • 1 12-inch skillet

Method
 

  1. Heat a 12-inch skillet over medium-high heat and add 1 tablespoon of the neutral oil. Add the ground pork and cook, breaking it into small pieces, for 7 to 9 minutes, until browned and it reaches 160°F.
  2. Transfer the pork to a plate, leaving any fat in the skillet. Add the eggs and cook, stirring, until set, then transfer them to the plate with the pork.
  3. Add the remaining 1 tablespoon oil to the skillet. Add the carrot and scallion whites and cook for 2 to 3 minutes, then stir in the garlic and ginger and cook for 30 seconds.
  4. Add the cauliflower rice and peas and cook, stirring often, for 5 to 7 minutes, until hot and tender and any excess moisture has evaporated.
  5. Return the pork and eggs to the skillet. Add the soy sauce, sesame oil, and scallion greens and toss for 1 to 2 minutes, until everything is hot.

Notes

For the best texture, thaw and squeeze frozen cauliflower rice dry before cooking. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. Use tamari instead of soy sauce for a gluten-free option.