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Spicy Cauliflower Fried 'Rice' with Pork
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Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Asian-inspired paleo stir-fry with cauliflower "rice", pork, mushrooms, and chile in a spicy soy sesame sauce.
Ingredients:
  • 1 head cauliflower, cored and cut into florets
  • 2 tablespoons sesame oil
  • 2 boneless pork chops
  • 0.5 teaspoon five-spice powder, or to taste
  • 0.25 cup reduced-sodium soy sauce
  • 1 tablespoon light brown sugar
  • 1.5 teaspoons fish sauce
  • 1 pinch red pepper flakes
  • 0.125 teaspoon ground ginger
  • 0.75 cup roughly-chopped mushrooms
  • 1 small yellow onion, finely chopped, or more to taste
  • 0.5 cup carrot, diced
  • 0.25 fresh poblano chile pepper, diced, or to taste
  • 2 eggs, beaten
  • 2 tablespoons chopped green onion
Instructions:
  • Process the cauliflower in a food processor until it has a rice-like consistency.
  • In a big wok or skillet, warm up sesame oil over medium heat. Season pork chops with five-spice powder and cook until pork is slightly pink inside, about 2 to 3 minutes each side. Use an instant-read thermometer; the center should be at least 145 degrees F (63 degrees C). Let the pork chops rest on a cutting board.
  • Combine soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger in a bowl and whisk until well blended.
  • Heat wok over medium heat, sauté mushrooms, onion, carrot, and poblano chile until tender, for about 4 minutes. Proceed to cube pork chops.
  • Carefully create a space in the wok for the eggs. Cook and stir until scrambled. Combine with the mushroom mixture. Add cauliflower, soy sauce, and pork cubes. Cook until cauliflower is tender. Top with green onions before serving.

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