Pork Fried Cauliflower Rice

cauliflower rice

5 from 1 reviews

Don’t try to trick yourself into thinking your Chinese take-out is healthy because it’s mostly meat and veggies. You don’t have to ignore those food cravings forever, you just have to be smart about them.

Instead, throw together this quick and easy skillet meal that will curb all your cravings.  This cauliflower rice is just as good, if not better than the rice in everybody’s favorite Chinese food dish.



  • 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
  • sesame seeds for garnish


  1. 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.
  2. 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.
  3. 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.


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.


Keywords: Cauliflower Rice