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Cauliflower Pork "Fried Rice"
A Platter Talk Exclusive
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Entree
Cuisine:
Fusion
Servings:
4
servings
Calories:
377
kcal
Author:
Scott from Platter Talk
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
Nutrition
Calories:
377
kcal
|
Carbohydrates:
11
g
|
Protein:
33
g
|
Fat:
22
g
|
Saturated Fat:
5
g
|
Cholesterol:
202
mg
|
Sodium:
499
mg
|
Potassium:
1009
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
2967
IU
|
Vitamin C:
75
mg
|
Calcium:
72
mg
|
Iron:
2
mg