Hello folks! I’ve been super busy between working at Bob’s Red Mill (check me out on the blog), helping with GeekCraft Expo, and my other work with Pairings Portland and others. But I made a delicious pork fried cauliflower rice tonight and wanted to jot down the recipe before I forgot it!
I didn’t create this because I’m especially low carb–I just actually love cauliflower and like it better than rice. But it is lower in calories: I entered this recipe into MyFitnessPal (I’m obsessed) and a serving is about 200 calories (that’s four rather restrained servings, split this in two if you prefer). Anyway, I knew I had a head of cauliflower and half a pound of leftover roasted pork languishing in my fridge, so I adapted this recipe for regular pork fried rice and came up with this:
Pork Fried Cauliflower Rice
1 head cauliflower
1 tsp vegetable oil
1/2 lb roasted pork tenderloin, cut into bite-sized pieces
1 medium carrot, cut into dice
1/2 cup peas, fresh or frozen
2 green onions, chopped
2 eggs, beaten
2 Tbsp soy sauce
1/4 tsp ground ginger
1/4 tsp garlic powder
Core and grate the cauliflower, preferably in a food processor (mine came with two grating discs, I use the one with the larger holes). Then throw in the shallot and grate it as well.
In a large frying pan, heat the oil over medium-high heat. Add the cauliflower and shallot and saute, stirring occasionally, until beginning to brown. Then push it all to one side and add the pork, carrot, peas (I threw them in frozen), and green onions. Let cook for about five minutes, stirring occasionally, and then mix it all together and push it to one side again.
Add the beaten egg, stirring occasionally, until the egg is scrambled. Stir the egg into the rice and add the soy sauce, ground ginger, and garlic powder. Eat!
Makes 4 servings, or 2 big servings
Does anyone have a killer cauliflower rice recipe to share? Wanna be friend in MyFitnessPal? Post below!