Forget about going to your favorite Asian restaurant and ordering fried rice because now you can make a healthier, tastier, fried rice in your very own home. You might be wondering, “You can eat rice while still following a keto diet?” The best part about this recipe is that there’s actually no rice in the ingredients so it’s perfect for keto dieters. That’s right, this version of “rice” is low in carbs and 100 percent keto-approved because it doesn’t contain any rice. Instead, it makes use of cauliflower florets that will be processed to look like regular plain rice except without the excess carbs. Don’t worry, we’ll walk you through the process step-by-step. It’s a lot easier than you think.
All-Around Nutritious Meal
Keto pork cauliflower fried rice should be a staple meal in your household because it’s a complete, balanced meal. It’s the perfect meal to cook whenever you’re in the mood for Asian cuisine without the unnecessary fillers and additives.
For this recipe, make sure to use all-natural organic pork that’s hormone-free and antibiotic-free. It’s also best to use a lean cut of pork such as pork loin which is high in protein and low in fat. Getting enough protein is important for a healthy metabolism and for tissue repair. If you exercise regularly, protein consumption also helps your body recover from strenuous workouts. (1)
Healthy Fats from Two Plant Sources
You can use 2 kinds of oil for this recipe, coconut oil or grape seed oil. Coconut oil is loaded with natural saturated fat which is excellent for managing cholesterol levels. (2) This will help to prevent cardiovascular disease and reduce your risk of stroke. Furthermore, the high level of antioxidants found in coconut oil helps to reduce inflammation in the body. Grape seed oil on the other hand is high in vitamin E and Omega-6 fatty acids, not to mention it’s a potent antioxidant.
For best results, make sure to have all your ingredients ready before you start cooking. First, you want to soak your dried shiitake mushrooms in hot water. This will plump up your shiitake mushrooms for easier slicing. Set this aside. In another bowl, mix your soy sauce, sesame oil, rice vinegar and granulated Stevia. If you don’t have granulated Stevia, you can use any other low-carb sweetener you may have. Set this aside as well.
Next, you’ll want to prep you cauliflower florets. We’re using a lot of cauliflower in this recipe so make sure your pan and food processor are large enough. Otherwise, you can also do these steps in batches. Pulse your cauliflower in the food processor until the texture resembles rice. Once that’s done, heat up your coconut oil and grape seed oil in a wok over medium to high heat. If you don’t have a wok, any large pan with a bit of depth will do. Add in your cauliflower and stir-fry it for about 3-5 minutes or until the cauliflower is tender. Place this in a bowl and set aside.
Next, heat the rest of your coconut oil and grape seed oil in a pan and cook your carrots and shiitake mushrooms for about 3 minutes. You can now add your diced pork loin and cook it for 7-10 more minutes. Free up the center of the wok and add 4 eggs in the middle and scramble them quickly. Finally, add in the cooked cauliflower you set aside and mix it in with the rest of the ingredients.
When stir-frying cauliflower rice, it’s important that you follow the steps in cooking the vegetables and raw meat rather than throwing them all in a pan at once. That way, all the ingredients will be cooked and seasoned just right. In total, this recipe takes about 30-35 minutes to make but it serves up to 6 people.
More Low Carb Keto Cauliflower Recipes:
Easy Keto Cauliflower Rice (Our Simple Recipe)
Gooey, Cheesy Twice Baked Loaded Keto Cauliflower Casserole
Creative Keto Cauliflower Mac and Cheese (Easy and Down Home)
Magical Homemade Keto Mashed Cauliflower (Buttery and Creamy)
Addictive Keto Pork Cauliflower Fried Rice (YUM)
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 1x
3 tbsp soy sauce
5 tsp rice vinegar
1 tbsp sesame oil
¼ tsp granulated Stevia or other low carb granulated sweetener
4 cups cauliflower florets
1 pound pork loin, diced
1 carrot, cut into small dices
3 dried shiitake mushrooms
4 eggs, beaten
3 scallions, sliced
4 tbsp grape seed or coconut oil
- Place the dried shiitake mushrooms in a bowl.
- Cover with hot water.
- Let the mushrooms sit for at least 20 minutes or until the caps are tender.
- Remove from the water and slice the mushrooms. Set aside.
- In a small bowl, combine the soy sauce, rice vinegar, sesame oil and sweetener. Set aside.
- Place the cauliflower florets in a food processor and pulse until the mixture resembles rice.
- Heat 1 tbsp of grape seed oil in a wok over medium high heat.
- Add the cauliflower “rice” and stir-fry for 5 minutes or until softened.
- Transfer the “rice” in a bowl and set aside.
- In the same wok heat the reaming oil over high heat.
- Add the carrots and mushrooms and stir-fry for 3 minutes.
- Add the pork and stir-fry until lightly browned on all sides and cooked through, 7 to 10 minutes. Push the mixture to the side of the wok and add the eggs. Use a spatula to scramble the egg, breaking it up into small bits.
- Add the cauliflower “rice” and mix to combine.
- Add the soy sauce mixture, mix well and cook for 1 minute more.
- Sprinkle with scallions, season with salt if needed and serve.