Looking for delicious, savory fried rice without all the carbs? Look no further! This veggie-loaded version is full of the flavor you crave and is a bit easier on the waistline. You can substitute ground turkey, Impossible ground beef, or even chopped mushrooms for the pork to suit your tastes!

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Name: Cauliflower Pork Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 2 tbsp Avocado Oil; 2 large Eggs beaten; 8 oz Ground pork; 1/2 medium White Onion chopped; 2 cloves Garlic minced; 1 tbsp Ginger peeled and minced; 1 lb Frozen Cauliflower Rice* thawed; 3 tbsp Low-Sodium Soy Sauce or Tamari; 2 tsp Toasted sesame oil; 1/2 cup Frozen peas and carrots; 1/2 cup Fresh or frozen edamame shelled; 3 Green onions sliced; Sesame seeds optional

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INGREDIENTS

2 tbsp Avocado Oil
2 large Eggs ; beaten
8 oz Ground pork
1/2 medium White Onion ; chopped
2 cloves Garlic ; minced
1 tbsp Ginger ; peeled and minced
1 lb Frozen Cauliflower Rice* ; thawed
3 tbsp Low-Sodium Soy Sauce or Tamari
2 tsp Toasted sesame oil
1/2 cup Frozen peas and carrots
1/2 cup Fresh or frozen edamame ; shelled
3 Green onions ; sliced
Sesame seeds ; optional

Servings

INSTRUCTIONS

1. Heat 2 teaspoons of the avocado oil in a large skillet set over medium-high heat. Add ground pork. Use a spoon or spatula to break up the meat and cook until no pink remains, about 5 minutes.

3. Add chopped onion, minced garlic, and chopped ginger to the skillet. Cook for 3 to 4 minutes more.

4. Add riced cauliflower, soy sauce, and sesame oil to the skillet. Cook until cauliflower is tender-crisp and begins to brown, about 4 minutes.

5. Add peas, carrots, and shelled edamame. Cook 2 to 3 minutes longer until vegetables are warmed through.

6. Push cooked meat mixture to one side of the pan. Using a fork or chopsticks, lightly beat the eggs, then pour into the empty side of the pan. Allow to cook for 20-30 seconds, then mix in with the rest of the meat mixture. Cook 1-2 minutes.

7. Top with green onions and sesame seeds, if desired, and serve.

NOTES

To make your own cauliflower rice, remove the florets from a medium to large head of cauliflower. Feed the florets through a food processor fitted with a grating disc. Process until cauliflower is grated into small pieces resembling rice.
If you don’t have a food processor, you can also grate a head of cauliflower by hand with a box grater.

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Cauliflower Pork Fried Rice

2 tbsp Avocado Oil
2 large Eggs beaten
8 oz Ground pork
1/2 medium White Onion chopped
2 cloves Garlic minced
1 tbsp Ginger peeled and minced
1 lb Frozen Cauliflower Rice* thawed
3 tbsp Low-Sodium Soy Sauce or Tamari
2 tsp Toasted sesame oil
1/2 cup Frozen peas and carrots
1/2 cup Fresh or frozen edamame shelled
3 Green onions sliced
 Sesame seeds optional

1.	Heat 2 teaspoons of the avocado oil in a large skillet set over medium-high heat. Add ground pork. Use a spoon or spatula to break up the meat and cook until no pink remains, about 5 minutes. 
3.	Add chopped onion, minced garlic, and chopped ginger to the skillet. Cook for 3 to 4 minutes more.
4.    Add riced cauliflower, soy sauce, and sesame oil to the skillet. Cook until cauliflower is tender-crisp and begins to brown, about 4 minutes.
5.	Add peas, carrots, and shelled edamame. Cook 2 to 3 minutes longer until vegetables are warmed through.
6.    Push cooked meat mixture to one side of the pan. Using a fork or chopsticks, lightly beat the eggs, then pour into the empty side of the pan. Allow to cook for 20-30 seconds, then mix in with the rest of the meat mixture. Cook 1-2 minutes.
7.	Top with green onions and sesame seeds, if desired, and serve.

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Nutrition

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Serving Size: 1 Serving (277g)
Recipe Makes: 4 Servings

Calories: 260
Calories from Fat: 213 (82%)

Amt Per Serving		% DV

	Total Fat 23.7g	32 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 13.6g
	Polyunsanturated Fat 4.5g
Cholesterol 211.5mg		65 %
Sodium 86.9mg		3 %
Potassium 173.8mg		5 %
Total Carbohydrate 5.9g		2 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 4.6g
Protein 7.5g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 260

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