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Pork and Cauliflower Fried Rice

Why cauliflower rice vs. white rice? Swapping cauliflower rice for white rice taps into the beneficial compounds in cruciferous vegetables, including a range of micronutrients like vitamin C, vitamin K, folate, vitamin B6, and potassium.


  • 2 tablespoons tamari

  • 2 tablespoons nut butter, peanut

       or almond butter ( I used cashew)

  • 1 tsp grated ginger

  • 1 tbsp honey

  • 1/3 cup chicken stock

  • 500 gm organic ground pork 

 (or chicken)

  • Sea salt and freshly ground black pepper

  • 2 cups diced baby bella mushrooms

  • 3 cups cauliflower rice

  • 1 carrot, diced

  • 1/2 medium red onion, diced

  • 1 cups kale, or broccoli chopped

  • 2 pasture-raised eggs, beaten, lightly seasoned with salt and pepper

  • 2 spring onions thinly sliced

  • Braggs sauce a sprinkling once served

 In a small bowl, whisk together the tamari, nut butter, and ginger, honey and chicken stock. Set aside.

Heat a large skillet over medium-high heat. Add the ground pork and cook, breaking up large lumps with a wooden spoon,  until golden brown. 

Season with salt and pepper to taste.

Add the mushrooms and cook for 4 to 5 minutes, or until tender and golden brown. Add the cauliflower rice, carrots, onions, kale, and the sauce mixture. Cook for 2 to 3 minutes, until tender-crisp.

Make a small well in the center of the skillet and add the beaten eggs. Gently scramble the eggs for 2 to 3 minutes, until just set, and then combine with the cauliflower rice mixture. Remove from the heat.

Garnish with sliced green onions.



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