Low Carb Pork Fried Cauliflower Rice

Low Carb Pork Fried Cauliflower Rice is a keto-friendly twist on classic takeout fried rice, using riced cauliflower instead of white rice to keep carbs low while delivering familiar flavor and texture. Savory ground pork, scrambled eggs, and a handful of colorful low-carb vegetables are stir-fried over high heat with tamari or coconut aminos for that umami-rich finish. The cauliflower rice cooks up tender with a slight bite and soaks in the pork drippings and seasonings, creating a comforting, satisfying bowl that will not spike carbs or energy. This dish comes together quickly in one pan, reheats well for meal prep, and is easy to customize with different keto proteins and vegetables while still staying under strict keto carb limits.

Course Dinner, Main Course

Cuisine Asian-Inspired, Chinese-Inspired, Keto

Keyword Cauliflower Rice, gluten free, keto fried rice, low carb dinner, pork fried cauliflower rice

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 360kcal

Equipment

large skillet or wok
Mixing bowl
Cutting board
Chef's knife
Spatula
measuring spoons
measuring cups

Ingredients

For the pork fried cauliflower rice

1 pound ground pork
4 large eggs lightly beaten
3 cups riced cauliflower fresh if possible, or thawed and well-drained frozen
1 cup green cabbage shredded, packed
1/2 cup red bell pepper diced small
1/4 cup green onions sliced, plus extra for garnish
2 cloves garlic minced
1 tablespoon fresh ginger finely grated
3 tablespoons tamari or coconut aminos to taste, use tamari for lowest carbs
2 tablespoons toasted sesame oil divided
2 tablespoons avocado oil or light olive oil, divided
1/2 teaspoon sea salt or to taste
1/4 teaspoon black pepper or to taste
1/4 teaspoon crushed red pepper flakes optional, for heat
1 tablespoon butter optional, for extra richness

Instructions

Pat the riced cauliflower very dry with paper towels or a clean kitchen towel to remove excess moisture and set it aside.
Crack the eggs into a small bowl, season with a pinch of salt, whisk until blended, and set aside near the stove.
Heat 1 tablespoon avocado oil in a large skillet or wok over medium heat, add the beaten eggs, and gently scramble until just set before transferring the cooked eggs to a plate.
Add the remaining 1 tablespoon avocado oil to the same skillet, increase the heat to medium high, and add the ground pork, breaking it up with a spatula as it cooks.
Season the pork with about 1/4 teaspoon salt and the black pepper, cook until browned and cooked through with some crispy edges, then push it to one side of the pan while keeping the rendered fat in the skillet.
Add 1 tablespoon sesame oil, the minced garlic, and grated ginger to the empty side of the pan and sauté until fragrant, then stir to combine the aromatics with the pork.
Add the shredded cabbage and diced red bell pepper to the skillet and stir fry for a few minutes until the vegetables begin to soften but still have some crunch.
Add the dried riced cauliflower and most of the sliced green onions to the pan, drizzle with the tamari or coconut aminos, and stir fry over medium high heat until the cauliflower is tender with a slight bite and any excess moisture has evaporated.
Stir in the cooked scrambled eggs, remaining sesame oil, crushed red pepper flakes if using, and butter if using, then taste and adjust salt, pepper, and tamari to your preference.
Remove the skillet from the heat and serve the pork fried cauliflower rice hot, garnished with the remaining green onions.

Notes

For the best fried rice texture, avoid overcrowding the pan and cook over fairly high heat so the cauliflower fries rather than steams. Tamari is lower in carbs than coconut aminos, but both are more keto friendly than traditional sweet stir fry sauces. You can swap the ground pork for ground chicken, turkey, shrimp, or leftover roasted meats while keeping the same method and seasonings. To meal prep, cool the fried cauliflower rice completely, store it in airtight containers for up to 4 days in the refrigerator, and reheat quickly in a hot skillet with a splash of oil to revive the texture.

Nutrition