Pork Fried Cauliflower Rice

This Pork Fried Cauliflower Rice is absolutely amazing! Perfect for anyone on Whole30, Paleo, Keto, Low-Carb, etc… The leftovers are even better, believe it or not! Try it with chicken or shrimp too – so good!

Today marks Day 5 for me on the Whole30. How am I feeling? Not too bad so far, but I do miss the sugar in my coffee. haha 

I’m the type of gal that likes a little bit of coffee with my sugar. I know, I know… I tried to forego the coffee all together but then my daughter kindly reminded me how I’m just a tiny bit irritable without my morning coffee… so forgoing it has been forbid 😉  Instead of adding my usual cream & sugar, I found a tip online that is working for me so far. I heat up 1/4 cup of full fat coconut milk (the kind in the can) in the microwave til hot, then I froth it with my milk frother, and add it into my coffee. It’s definitely not comparable to the super sweet & creamy coffee that I’m used to having but it’s not terrible. It’s WAY better than black coffee, that’s for sure.

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Someone told me about something called NutPods – a Whole30 compliant creamer… so I bought a 4-pack in French vanilla from Amazon but it hasn’t arrived yet. The tracking shows that it should be here on Monday so I’ll have to let you know how those turn out – but the reviews are actually really good (and my friend says they’re good!) so I have high hopes.

One thing that has come as a huge surprise to me so far though is how much I love cauliflower rice, once it’s been properly seasoned – that is! By itself, it’s pretty blah. But I’m learning that it absorbs flavors like a pro making for the creation of some absolutely delicious meals. I bought a big ol’ bag from Costco 5 days ago and it’s literally almost gone. I’m someone who despises cauliflower too, so the fact that I’m loving the cauliflower rice in my meals is kinda of a shock!

I shared the Cilantro Lime Cauliflower Rice that I created the other day – and if you haven’t checked it out yet… I advise you to do so because it’s really good. But today, I’m going to share a recipe with you that I made up with some leftover pork chops – Pork Fried Cauliflower Rice. You don’t have to use leftover pork by any means, you can definitely start off with raw chopped pork and sauté it… but if you do have some leftover, it just makes this already easy dish all the much easier.

You could change the protein entirely too and use chicken or shrimp!

I seriously couldn’t even tell that I was eating healthy (for real!). It was SO good – it amazed me by how good it was! And the leftovers? Oh honey, I hid those underneath all the broccoli & Brussel sprouts in the fridge just in case one of my kids decided to heat it up for themselves because… um, have I mentioned how good this is? And my kids can have cookies and Reese’s cups and biscuits and fried chicken and gravy and bagels and burgers with buns and creamy macaroni & cheese…. Ok Crystal, stop. Just stop. Get it together now.

Aaaaaaanyhow… they have all that other non-Whole3o complaint yumminess that I can’t have… so there. Logic. 😉

Y’all… All kidding aside – I’m so gonna make this even after my Whole30 January reset is over. It’s that good.

Pork Fried Cauliflower Rice

Ingredients:

  • 1.5 cups chopped cooked pork (or saute the pork first if you only have raw)
  • 1-2 tablespoons extra virgin olive oil (to coat pan)
  • 1 medium onion, chopped
  • 1/2 cup mushrooms, chopped
  • 3 cloves garlic, minced
  • 4 cups frozen cauliflower rice
  • 1 cup organic chicken stock
  • 1/3 cup coconut aminos
  • 2 eggs, scrambled & fried
  • chopped green onion, to taste
  • salt & pepper to taste

Directions:

In a large skillet over medium-high heat, add extra virgin olive oil to coat the pan. Sauté the onion & mushrooms for 5-7 minutes, then add the cooked pork. Season with salt & pepper. (If you are using raw pork, sauté it all together until the pork is cooked & onions translucent). Add in the garlic & cook for an additional minute, until fragrant. Stir in the frozen cauliflower rice, breaking up any clumps with a spatula. Cook on medium high heat for about 3 minutes, stirring often. Add in the chicken stock & coconut aminos – cook on medium- high heat for another 5 minutes, stirring often.

While that’s cooking, scramble & fry two eggs in clarified butter or olive oil (or don’t scramble – just fry if you like that better). Season with salt & pepper. Slice into thin strips & stir into the ‘rice’.

Garnish with chopped green onions.

If you like more of a ‘soy sauce’ taste – drizzle a little more coconut aminos on your individual serving to taste.

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