Ground Pork Fried Cauliflower Rice

A quick, low-carb pork and vegetable cauliflower fried rice tossed in savory sesame-soy sauce and finished with scrambled eggs, green onions, and a bright squeeze of lime for a fresh, takeout-style skillet meal.

This savory cauliflower pork fried rice is a quick, wholesome skillet meal made with browned ground pork, crisp-tender fresh vegetables, and fluffy cauliflower rice tossed in a fragrant sesame-soy sauce, then finished with soft scrambled eggs, green onions, and a squeeze of lime for bright, takeout-style flavor with fewer carbs and plenty of protein.

Servings

2-4

Prep Time

25 minutes

Cook Time

25 minutes

Total Time

50 minutes

Fresh
1 lb ground pork
2 cups diced fresh vegetables (carrot, bell pepper, onion — any combo)
4 cloves garlic, minced
4 green onions, sliced (reserve some for garnish)
3 eggs
2 cups fresh cauliflower rice (or finely grated from a head)

Packaged
2 tbsp sesame oil or olive oil
2-3 tbsp soy sauce or coconut aminos
2 tbsp rice vinegar (optional)
2 tsp toasted sesame seeds (optional)

Seasoning
1 tsp ground ginger or 2 tsp fresh grated
1/2 tsp crushed red pepper (optional)
Salt & black pepper, to taste

Serving
Extra soy sauce
Lime wedge (optional)

Preparation

  • Dice the vegetables into small, even pieces for quick cooking.
  • Mince the garlic and slice the green onions, separating the white and green parts.
  • Grate fresh cauliflower or pulse florets in a food processor until rice-sized if not using pre-riced.
  • Beat the eggs lightly in a small bowl and set aside.
  • Mix soy sauce, sesame oil, ginger, and optional rice vinegar in a small bowl for easy seasoning later.

Cooking

  • Heat oil in a large skillet or wok over medium-high heat.
  • Add the ground pork and cook, breaking it apart, until browned and slightly crispy.
  • Stir in the diced vegetables and cook until softened.
  • Add garlic and the white parts of the green onions and sauté briefly until fragrant.
  • Stir in the cauliflower rice and cook until tender and lightly toasted.
  • Pour in the sauce mixture and season with salt, pepper, and crushed red pepper if using. Toss well to coat.
  • Push everything to one side of the skillet and scramble the eggs in the empty space until just set.
  • Fold the eggs into the pork and vegetable mixture and cook another minute until everything is heated through.

Serving

  • Remove from heat and stir in the remaining green onions.
  • Sprinkle with sesame seeds if desired.
  • Serve hot with extra soy sauce and a squeeze of fresh lime for brightness.