This is a slightly more spicy (zingy?) take on the paleo-style cauliflower fried rice with pork. You could use any protein. Adjust the poblano chile to mild it down or heat it up as desired.
Preparation Time
20 mins
Cooking Time
12 mins
Total Time
32 mins
Calories
257 Calories
Recipe Instructions
Step 1
Pulse cauliflower in a food processor until it resembles rice.
Step 2
Heat sesame oil a large wok or skillet over medium heat. Season pork chops with five-spice powder; cook until pork is slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork chops to a cutting board to rest.
Step 3
Whisk soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger together in a bowl.
Step 4
Return wok to medium heat; cook and stir mushrooms, onion, carrot, and poblano chile until tender, about 4 minutes. Cut pork chops into cubes.
Step 5
Push mushroom mixture to one side of wok. Add eggs; cook and stir until scrambled, 1 to 2 minutes. Stir mushroom mixture and eggs together in wok. Stir in cauliflower and soy sauce mixture; add pork cubes. Cook until cauliflower is tender, 3 to 4 minutes more. Garnish with green onions.
Ingredients
2 eggs, beaten
1 tablespoon light brown sugar
2 tablespoons sesame oil
⅛ teaspoon ground ginger
2 tablespoons chopped green onion
2 boneless pork chops
1 pinch red pepper flakes
¼ cup reduced-sodium soy sauce
1 ½ teaspoons fish sauce
1 head cauliflower, cored and cut into florets
½ teaspoon five-spice powder, or to taste
¾ cup roughly-chopped mushrooms
1 small yellow onion, finely chopped, or more to taste
