Pork Fried Cauliflower Rice

 (Image coming soon!)

One of my favorite dishes (in a lifetime ago) was fried rice. After having gastric bypass surgery March 9, 2020, rice and my tiny pouch are never in agreement. So, to be able to dive in a nice dish of Pork Fried (rice), I created this recipe. You, your friends, and family will all leave the table with empty plates and a full tummy. And this recipe will soon become a regular in your family's favorite meal rotation.

I hope you decide to try this. 

Ingredients:

20 oz cauliflower rice, frozen (no need to thaw)

24 oz ground pork 

1/4 cup diced carrots

4 green onions, chopped (separate greens from whites, reserve bottoms to add when you add the carrots/peppers)

2 mini yellow, red or orange peppers, diced

2 -3 large eggs

1 tbsp sesame oil

2-3 tbsp liquid aminos

Salt to taste

1/4 tsp (or more) crushed red chili flakes

Directions:

Brown ground pork (you can use ground turkey/beef/chicken if you prefer). Add a dash of salt and a dash of chili flakes. Cook 8-10 minutes until no longer pink. 

Chop your green onions, separating the green and white portions.

Julienne your carrots and dice into small pieces. Remove the tops from your peppers and the seeds and julienne peppers. Dice into small pieces. 

Add carrots, peppers, green onion bottoms/whites and remaining red chili flakes to your browned meat.

 Cook on med-high 5 minutes.

Add frozen riced cauliflower and cook until heated through. There is no need to thaw the cauliflower as it thaws with the heat of your pan and adds in extra liquid. 

Next, add liquid aminos and mix well. 

Taste to see if additional aminos or salt is needed. Add more of either or both to taste. 

Move cauliflower rice mixture to one side of pan. Crack 2-3 large eggs into the now emptied space. Allow to cook 1 minute then stir the eggs to break them up. Cook an additional 1 minute then combine rice and eggs together until combined and heated through. About 2-3  minutes. 

Remove from heat. Mix in green onions and drizzle with sesame oil. 

Enjoy!