Cauliflower Fried Rice

4 Servings
1 hr

One of our many guilty pleasures is Chinese take out. We order from our favorite take out place at least once a month for our fix and always get a pint or two of fried rice. Whenever we get this as take out we always get it as a side but a few months back we decided to try to make this at home but…. healthy.


Cauliflower has been the biggest blow up of the last decade. Cauliflower tots, buffalo wings, steaks, rice, this list is endless really. So we thought it was the perfect veggie to make in this recipe to cut the carbs and keep the flavor. The best part, you cannot even tell this isn’t rice. I promise you. I know people say that but this is uncanny. Maybe it’s the flavor and the texture mixed in that mimics your favorite take out spot so well. Whatever the case is, I am amazed.


Make sure to cook the pork thoroughly and chop the veggies before hand. Once you start heating both oils in the pan this recipe goes quick! We typically cook the pork first, dice it up and put it in small dishes off to the side. The same goes for the veggies. Measure out the butter too. It makes cooking this recipe so much easier.


From our kitchen to yours, cheers!

Recipe details

  • 4  Servings
  • Prep time: 35 Minutes Cook time: 25 Minutes Total time: 1 hr
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Ingredients

Cauliflower Rice and Veggies

  • 3 tbsp canola oil
  • 3 tbsp sesame oil
  • 3 tbsp fresh ginger chopped
  • 1 cup green onion chopped
  • 3 tbsp garlic chopped
  • 2 cups kimchi chopped as needed
  • 1 cup mushrooms sliced thin
  • 3-4 carrots sliced thin
  • 2 cups cabbage chopped roughly
  • 2 cauliflower heads chopped finely like rice, leave stems out
  • 4 tbsp salt
  • soy sauce to taste
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 eggs
  • 1 lemon for garnish

Sticky Rojo Pork

  • 4 pork chops
  • 1 cup onion chopped
  • 1 cup gochujang
  • 6 cloves garlic
  • ½ cup soy sauce
  • ¼ cup fresh ginger chopped
  • ¼ cup green onion chopped
  • 1 cup orange juice
  • 3 tbsp sesame oil

Salsa Verde

  • 1 1/2 tbsp rice vinegar
  • 1 tbsp orange juice
  • 1 green onions
  • 1/2 jalapeños
  • 1 heirloom tomato as green as possible
  • 2 cloves garlic
  • 1 tbsp lime juice
  • 1 tsp salt
  • 1 tsp pepper

Instructions

Salsa Verde

Brush veggies with olive oil
Add veggies to grill or skillet
After 1 minute add salt and pepper to veggies
After 3 minutes flip, let grill for another 3 minutes and remove from grill
Add all veggies and remainder of ingredients to blender, blend until smooth

Sticky Rojo Pork

Preheat oven to 400°
Put all ingredients in blender and blend until smooth
Marinate pork chops in rojo sauce for 1-2 hours
Bake pork chops on rack over a pan for 15 minutes or until internal temperature reaches 125°
Turn oven up to 450° for 4-5 more minutes to crisp the pork and internal temperature is at least 145°
Remove from oven and set aside to be used in Cauliflower Fried Rice

Cauliflower Fried Rice

Chop all ingredients listed above to their desired state
In large sauté pan add canola and sesame oil over high heat
Add garlic, ginger, and green onion. Stir and cook till fragrant. 3-5 minutes
Add 2 tbsp salt to pan
Add kimchi and 1 tbsp of butter. Stir until butter melts and let sit for 2-3 minutes over medium heat
Add 2 tbsp salt, mushrooms, carrots, and cabbage. Toss well with other ingredients
Move ingredients to side of pan to create open space. Add egg an scramble in sauté pan
Add olive oil and cauliflower to pan and mix well
Dice pork and add to pan with cauliflower fried rice
Cook for 5-7 minutes stirring as needed
Add soy sauce and additional butter to taste
Add additional rojo sauce to desired spiciness and serve
Garnish with lemon squeeze, salsa verde, and additional rojo sauce if wanted

Marvelous Munch
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