Servings: 6 servings
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Ingredients
- 2 tbsp Avocado oil – divided
- 3 large Eggs – beaten
- 1 bunch of Scallions – thinly sliced (white and green parts separated)
- 2 tsp Fresh ginger – minced
- 3 cloves Garlic – minced
- 1/2 pound Ground pork
- Sea salt and black pepper
- 4 cups Cauliflower rice – fresh or frozen
- 1/4 cup Coconut aminos
- 1 tbsp Sesame oil
- 3/4 cup Frozen peas and carrots
- Crushed red pepper flakes (optional)
Instructions
- Heat one tablespoon of oil in a large skillet over medium heat. Pour in the whisked eggs and season with salt, then cook until just set, breaking them up with a spatula and transferring them to a plate.
- Add the white part of the scallion, ginger, garlic, and pork to the skillet with the second tablespoon of oil. Cook until the pork is browned, then season with sea salt and black pepper.
- Add cauliflower rice, coconut aminos, and sesame oil. Cook, occasionally stirring, until the cauliflower is tender. Add in the peas and carrot, mixing, and cook until heated.
- Season with salt and crushed red pepper. Serve immediately topped with the green part of the scallions, if desired.
Nutrition Facts
Calories: 238kcal
Carbohydrates: 9g
Protein: 12g
Fat: 17g
Saturated Fat: 5g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 9g
Trans Fat: 1g
Cholesterol: 109mg
Sodium: 320mg
Potassium: 489mg
Fiber: 3g
Sugar: 2g
Vitamin A: 1230IU
Vitamin C: 53mg
Calcium: 47mg
Iron: 1mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Pork Fried Cauliflower Rice
Leftover cauliflower fried rice can be refrigerated in an airtight container for up to 5 days. You can quickly reheat it in a skillet over medium heat.