Pork and Mushroom Cauliflower Fried Rice – Whole30

I have a confession to make … I’ve thrown out a LOT of cauliflower rice. I bet I’ve made five or six recipes (from reputable sources) and every time, I would end up hating how it tasted and pitch it. So, I was very skeptical and then sooooo pleasantly surprised when I recently made a pork and mushroom cauliflower fried rice recipe from Blue Apron and it was delicious! Legitimately yummy.

Because I can never leave well enough alone, I adapted the recipe by adding mushrooms because … we like mushrooms in everything! I also added some fresh ginger, sriracha for heat and a little fish sauce to pump up the umami flavor profile. But this recipe is a winner and I’m now officially on “Team Cauliflower Rice”.

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You can eat this pork and mushroom fried rice as a meal for lunch or dinner. But it would also work for breakfast (with a fried egg on top) or as a side dish. In fact if you’re doing a Whole30 it would be the perfect dish to bring to a potluck or dinner party and nobody would ever guess that it was so healthy and Whole30 compliant.

Try this yummy cauliflower fried rice recipe and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.

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Pork and Mushroom Cauliflower Fried Rice – Whole30

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• Author: jzmcbride
• Total Time: 30 minutes
• Yield: 4 cups 1x

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Description

Don’t order Chinese takeout. Try this pork and mushroom cauliflower fried rice. We’ve used cauliflower rice to compliment the pork, vegetables, egg and spicy sauce. It’s Paleo, gluten-free and Whole30 compliant, but mostly it’s just delicious!

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Ingredients

Units USM Scale 1x2x3x

• 1 pound ground pork
• 1 pasture-raised egg (I like Vital Farms brand.)
• 1/2 pound shredded cabbage
• 4 ounces baby sweet peppers (about 4 peppers)
• 4–6 ounces mushrooms (shitake, portabella or a mixture), sliced
• 2 cloves garlic
• 1 tablespoon fresh ginger, grated or chopped
• 1/2 pound cauliflower rice (fresh or frozen). See note.
• 2 tablespoons coconut aminos
• 1 tablespoon rice wine vinegar
• 1 tablespoon sesame oil
• 1 tablespoon fish sauce
• 1/4 teaspoon crushed red pepper flakes
• (optional) 1 teaspoon sesame seeds
• (optional) generous squirt of sriracha

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Instructions

1. Crack the egg in a small bowl and beat until smooth. Set aside.
2. Brown pork, garlic and ginger in a drizzle of olive oil until meat is thoroughly cooked through and no longer pink. Season with salt and pepper.
3. Add the remaining vegetables (peppers, mushrooms and cabbage) and cook for an additional 3-4 minutes.
4. Using a spoon, move the pork and vegetables to one side of the pan.  Add the sesame oil to the other side and add the beaten egg. Cook the egg for 1 minute until it’s scrambled and then stir it into the pork and vegetable mixture to combine.
5. Remove the pork and vegetable mixture from the pan and set aside.
6. In the same pan, add a drizzle of olive oil and the cauliflower rice. Season with salt and pepper and  red chili flakes to taste. Cook, stirring constantly, for 2-3 minutes until the cauliflower is slightly softened. Do not overcook or it will be mushy.
7. Add the coconut aminos, fish sauce, vinegar, and (optional) sriracha. Stir well until the cauliflower rice is coated in the sauce.
8. Transfer the cauliflower rice to the bowl of cooked pork and vegetables.  Stir to combine.
9. Garnish with sesame seeds, or (optional) green onion, thai basil or cilantro.

Notes

You can buy fresh or frozen cauliflower rice at most grocery stores. Or make your own by pulsing cauliflower florets in a food processor.

Any large non-stick skillet will work for this recipe, but I like to use my wok pan.

• Prep Time: 10 minutes
• Cook Time: 20
• Category: recipe
• Method: stovetop
• Cuisine: Chinese