Cauliflower Pork Fried Rice Grain-Free Recipe
Updated Jun 15, 2025
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Cauliflower Pork Fried Rice is a fast, flavorful spin on your favorite takeout—without all the extra carbs. Made with crisp vegetables, tender pork, and fluffy riced cauliflower, this simple stir-fry delivers big flavor in under 30 minutes.
Want to know the secret to getting that classic fried rice taste with way less carbs and way more satisfaction? Keep reading and grab the full recipe below!
Table of Contents
About This Recipe
Inspired by a real bathroom-scale epiphany (we’ve all been there), this pork and cauliflower stir fry was born out of the need for a fast, healthy, and satisfying meal. We love good Asian recipes, but takeout often leaves us with regrets. This version delivers all the great flavor of pork fried rice, with healthy fats, fewer carbs, and no mystery ingredients.
Cauliflower Pork Fried Rice – Recipe Details
Category: Low Carb Recipes, Easy Pork Recipes, Asian-Inspired Meals
Cuisine: Chinese-American
Skill Level: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4–6
Main Ingredients: cauliflower, pork chops, large eggs, green peas, shredded carrots, scallions, soy sauce
Equipment Needed: food processor, large skillet, spatula, cutting board, measuring spoons
Summary:
This Cauliflower Pork Fried Rice recipe is a low-carb twist on a takeout classic. Made with riced cauliflower, crisp vegetables, tender pork, and scrambled large eggs, this one-pan wonder is ready in just 25 minutes. Whether you’re eating keto, Whole30, or just looking for delicious recipes with less carbs, this cauliflower rice recipe hits the spot without much effort.
We pulse cauliflower into “rice” using a food processor, then stir fry it with garlic, scallions, soy sauce, and crunchy veggies. Pork chops add protein and richness, and the finishing touch is a couple of beaten eggs scrambled right into the mix. The result? A savory, veggie-packed main course the whole family will devour. Even the kids won’t guess it’s cauliflower!
Looking for more low-carb recipes or easy pork dinners? Try our Enchilladas Made with Rolled Cabbage Leaves, Roasted Garlic Cauliflower Soup, or Deviled Ham from Leftover Ham.
What You Need for This Recipe
This Cauliflower Pork Fried Rice comes together with just a handful of simple, flavorful ingredients. You’ll start with a head of cauliflower, pulsed in the food processor to make light, fluffy riced cauliflower.
From there, you’ll toss in tender, seasoned pork chops, crisp green onions, frozen peas, shredded carrots, and savory garlic. A splash of soy sauce brings in that familiar takeout flavor, while beaten eggs add protein and texture—all cooked in a single large skillet for a fast, satisfying meal.
🥘 How to Make Cauliflower Pork Fried Rice (Step-by-Step)
This cauliflower pork stir fry comes together in one large skillet, making cleanup a breeze. Here’s how to build big flavor in just a few simple steps:
- Rice the Cauliflower
Break your cauliflower into florets and toss them into a food processor. Pulse in short bursts until the mixture looks like riced cauliflower. Don’t overdo it—you want grains, not mush. - Cook the Pork
Season your pork chops with black pepper and salt. In a large skillet, heat olive oil over medium heat. Sear the pork until golden and cooked through. Transfer to a cutting board, dice, and set aside. - Build the Base
Add more oil to the pan, then toss in garlic cloves, fresh ginger, and the white parts of a bunch of scallions. Stir fry for about 30 seconds over medium-high heat until fragrant. - Cook the Cauliflower Rice
Add your cups of cauliflower rice to the skillet and cook for 5–7 minutes. Stir occasionally until it starts to brown. This helps it mimic that nutty flavor of traditional fried rice. - Add Veggies & Flavor
Mix in shredded carrots, green peas or frozen peas, and sliced green beans if using. Stir in soy sauce, a splash of sesame oil or cup coconut aminos, and a dash of red pepper flakes for heat. - Add the Eggs
Push everything to the edges and crack large eggs into the center. Scramble quickly and mix into the stir fry. - Finish with Pork & Garnish
Add your cooked pork back into the pan. Stir everything together and garnish with the green parts of the scallions and some sesame seeds if desired. - Serve It Up
Serve this easy pork and cauliflower rice recipe hot. It’s a complete meal that hits every mark: flavor, texture, and satisfaction—with less carbs and more healthy fats.
💡 Recipe Tips
- Use a sharp knife when dicing pork for crispy pork cutlets with clean edges.
- Make it spicy with extra red pepper flakes or a drizzle of sesame seed oil at the end.
- This dish stores well in an airtight container in the fridge for up to 4 days.
❓Recipe Questions and Answers
Absolutely! It works great as a low carb base and absorbs flavor just like leftover rice or brown rice. Just cook it over medium-high heat to get that lightly browned texture.
Use a food processor and pulse fresh florets until they resemble rice grains. Avoid blending too long, or you’ll get mush.
Yes, this is a keto pork fried rice recipe when you use low-carb ingredients like coconut aminos and skip added sugars. It’s also Whole30 and Paleo-friendly.
Try ground pork, any ground meat, leftover shredded chicken, or even shrimp for variations like cauliflower fried rice with shrimp or chicken.
🧊 How to Store
Let leftovers cool, then store in an airtight container. This dish makes a great side dish or main course the next day. You can even portion it into meal-prep containers for easy weekday lunches.
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Cauliflower Fried Rice with pork is a low-carb spin on one of the most popular of our Asian-Inspired Dishes. Bon appétit, or as they say in Chinese, 请享用. -Scott
Cauliflower Pork “Fried Rice”
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Ingredients
- 1 head of cauliflower
- 3 Tbs olive oil
- 1 Tbs minced garlic
- 1/4 cup chopped scallions, more or less to taste
- 2 Tbs low sodium soy sauce, more or less to taste
- handful of fresh pea pods, substitute frozen peas if you don’t have fresh
- handful of shredded carrots
- 3 eggs
- 2 cups diced lean thin cut pork chops
- salt and pepper
Instructions
- In a food processor add cauliflower pieces.
- Press the pulse button quickly several times, being careful not to over process the cauliflower. It should be a similar in appearance to rice.
- Set cauliflower “rice” to the side.
- Season pork chops with salt and pepper.
- In a medium to large skillet heat a tablespoon of olive oil over medium heat and pan fry pork chops until browned and fully cook.
- Remove from pan.
- Dice the pork chops into half inch pieces and set aside.
- Add the remainder of oil to the already heated pan.
- Saute garlic and scallions briefly.
- Add the cauliflower “rice”
- Cook for 5-7 minutes or until the “rice” begins to take color, consistently stirring.
- Add soy sauce and stir in.
- Add carrots and pea pods.
- Push the “rice” mixture to the sides of the pan and make an opening in the center of your pan.
- Add the eggs and mix until they scrambled and cook.
- Stir scrambled eggs into the “rice” mixture.
- Add diced pork.
- Serve and enjoy
Notes
- Don’t over-process the cauliflower – Pulse in the food processor just until it resembles rice; overdoing it can turn it mushy.
- Use pre-cooked or leftover pork chops – It’s a great way to save time and add flavor without extra prep.
- Scramble the eggs separately – For the best texture, cook the beaten eggs before mixing them into the stir fry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t wait to try this recipe. It sounds delicious! Love to you both!
I thought it was pretty bland, I added some diced peppers, a bit of salt and pepper. I think doubling the garlic would help too
So healthy and full of flavor, I love cauliflower rice, its a must try.
Thanks, Katalina, we loved this one!
Scott, this dish looks so delicious! I often find myself craving warm veggies at night so this looks like the perfect way to incorporate that in a healthy and scrumptious way. I’m a fan of Chinese food too, but I never trust the scale! Actually, my scale is “broken” somewhere stuffed away in the garage 😉
Oh, My!!! this sounds so good I can’t wait to try it. Thank you Scott for sharing the ‘tipped’ scale story. Though I don’t have a scale I do notice the pants are shrinking, LOL, this was my mom’s excuse. Anyway, I do love finding new cauliflower recipes that are tasty and this fits. Can’t wait to give it a try. Pinning/sharing.