Pork Fried Cauliflower Rice

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Pork Fried Cauliflower Rice

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Adjust Servings:
1lb ground pork
sea salt
freshly ground black pepper
3 tbsp toasted sesame oil
3 cups, thinly sliced cabbage
1 cup, chopped broccoli
1 whole, cored and chopped red bell pepper
1 clove, minced garlic clove
1 1/2 cups riced cauliflower
1 tbsp Sriracha sauce
2 tbsp liquid aminos or Tamari
1 tsp rice wine vinegar
For Garnish:
sesame seeds

Nutritional information

Net Carbs
    • 30 minutes
    • Serves 4
    • Easy


    • For Garnish:



    Don’t try to trick yourself into thinking your Chinese take-out is healthy because it’s mostly meat and veggies. Instead, throw together this quick and easy skillet meal that will curb all your cravings. You don’t have to ignore those food cravings forever, you just have to be smart about them. This cauliflower rice is just as good, if not better than everybody’s favorite Chinese food dish.

    From the cookbook I authored with Rachel Gregory, a board-certified Nutrition Specialist, Athletic Trainer and Strength and Conditioning Coach. It’s called the 21-Day Ketogenic Diet Weight Loss Challenge: Recipes and Workouts for a Slimmer, Healthier You

    Variation Tip: To make prep quicker, buy the pre-riced cauliflower and bagged coleslaw mix at your grocery store. Either fresh or frozen is fine because the moisture from the frozen cauliflower will cook off in the skillet. The same goes for the cabbage. You can make this quickly with a bagged coleslaw or broccoli slaw mix.

    For another amazing take-out substitution try my Thanksgiving Turkey Ramen with Zoodles recipe.

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    Heat a medium skillet over medium-high heat. Add the pork and sprinkle generously with salt and pepper. Cook, stirring frequently, until browned, about 10 minutes. Remove the meat from the skillet.


    Reduce the heat to medium and add the sesame oil to the skillet along with the cabbage, broccoli, bell pepper, riced cauliflower, and garlic. Cook for about 5 minutes until slightly softened, then add the sriracha, liquid aminos, and vinegar and mix well.


    Return the browned pork to the skillet. Simmer together for about 5 minutes more until the cabbage is crisp-tender. Season with salt and pepper, then garnish with sesame seeds and serve right away.

    Amanda C. Hughes

    Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running.

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