Pork Fried Cauliflower Rice
You can never have too many side dish recipes, so give Pork Fried Cauliflower Rice a try. This recipe serves 4. One portion of this dish contains roughly 29g of protein, 14g of fat, and a total of 300 calories. For $2.58 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by Lisa's Dinnertime Dish. 11 person found this recipe to be scrumptious and satisfying. A mixture of reduced sodium soy sauce, carrots, peas, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is spectacular. Try Cauliflower, Brown Rice, and Vegetable Fried Rice, Cauliflower "Fried Rice, and Cauliflower Fried Rice for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
½ cup bean sprouts
½ cup shredded carrots
2 (12 oz) pkg cauliflower rice (if using frozen, see notes)
2 large cloves garlic, minced
2 tbsp ginger paste
3 green onions, sliced, both white and green parts
2 tbsp peanut oil, divided
½ cup frozen peas, thawed
1 lb pork tenderloin, thinly sliced
3-4 tbsp reduced sodium sauce
2 tsp sesame oil, divided
sriracha for serving, optional.
Equipment:
frying pan
wok
Cooking instruction summary:
Heat 1 tbsp peanut oil and 1 tsp sesame oil in a wok or large skillet. Add pork to wok and stir fry until cooked through, about 5 minutes. Remove from wok and set aside. Add remain peanut oil and sesame oil to wok. Stir fry carrots and green onion for 2 minutes. Add garlic and ginger paste and stir fry for 1 minute. Stir in bean sprouts and cauliflower rice. Stir fry for another 5 minutes, until any moisture from cauliflower has evaporated. Add pork back to the wok. Stir in soy sauce and peas. Serve with additional soy sauce and sriracha, if desired.
Step by step:
1. Heat 1 tbsp peanut oil and 1 tsp sesame oil in a wok or large skillet.
2. Add pork to wok and stir fry until cooked through, about 5 minutes.
3. Remove from wok and set aside.
4. Add remain peanut oil and sesame oil to wok.
5. Stir fry carrots and green onion for 2 minutes.
6. Add garlic and ginger paste and stir fry for 1 minute.
7. Stir in bean sprouts and cauliflower rice.
8. Stir fry for another 5 minutes, until any moisture from cauliflower has evaporated.
9. Add pork back to the wok.
10. Stir in soy sauce and peas.
11. Serve with additional soy sauce and sriracha, if desired.
Nutrition Information:
covered percent of daily need
