Description
I regularly eat cauliflower rice because it’s filled with essential vitamins, but it has to be cooked and seasoned just right or else it looks and tastes blah. Use the same ratio of cauliflower to ground pork, and say bye-bye to bland rice. I make a big pan of this so we have enough for days—if it lasts that long! Once the pork and vegetables are ready, riced cauliflower cooks fairly quickly. Keep a close eye on it so it doesn’t end up getting mushy.
Ingredients
Scale
- 1 tbsp (15 ml) ghee or bacon fat
- 3 cloves garlic, minced
- 1 c (130 g) sweet onion, chopped
- 1 lb (450 g) ground pork
- 1 c (50 g) carrots, chopped
- 3 tbsp (45 ml) coconut aminos
- 1 tsp fish sauce
- ¼ tsp coarse ground black pepper
- 2 large eggs
- 4 c (480 g) Cauliflower Rice
- ½ c (20 g) green onions, chopped
Instructions
- Add ghee to a wok over medium-high heat. Add the garlic and onions. Sauté for 3 minutes. Add the ground pork and cook for 7 to 8 minutes while breaking apart big pieces with the back of a wooden spoon.
- Stir in the carrots and season with the coconut aminos, fish sauce and black pepper. Remove from the wok and set aside in a bowl. Crack the eggs into the wok and scramble for 1 minute. Return the pork mixture to the pan and stir together with the eggs. Add the cauliflower rice and green onions. Mix until everything is thoroughly combined. Cook for 5 minutes until cauliflower is soft but not mushy.
- Top with more green onions before serving.
- Prep Time: 10 mins
- Cook Time: 17 mins
- Category: Entree
- Cuisine: Asian