This Cauliflower Fried Rice is a low-carb option for those who want all the flavor of Chinese fried rice, but none of the guilt.
Author:Bill Dugan
Prep Time:16 minutes
Cook Time:35 minutes
Total Time:51 minutes
Yield:Serves 8
Category:Entrées
Ingredients
Scale
2 cups fresh or frozen peas
1/2 cup water
4 tablespoons sesame oil, divided
4 cups cubed pork loin
6 green onions, sliced
1 large carrot, diced
2 cloves garlic, minced
5 cups grated/riced cauliflower
6 tablespoons soy sauce
2 eggs, beaten
Instructions
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. Sauté green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower is tender but firm to the bite, 4 to 5 minutes.
Stir pork, peas, 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.
