Keto Classic Pork Fried Rice
Discover a guilt-free twist on a takeout favorite with our Keto Classic Pork Fried Rice, a low-carb delight brimming with bold flavors and wholesome ingredients. Tender bites of marinated pork, aromatic garlic, and ginger pair perfectly with nutrient-packed cauliflower rice, making it the perfect alternative to traditional fried rice. Colorful veggies like red bell pepper and carrot boost both nutrition and visual appeal, while scrambled eggs and a savory touch of soy sauce bring authentic Asian-inspired taste to every bite. Ready in just 40 minutes and ideal for a keto lifestyle, this dish is a quick, delicious meal you’ll want to make again and again.
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Recipe Information
Ingredients
- 0.5 pound Pork tenderloin
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 2 tablespoons Sesame oil
- 1 medium Cauliflower head
- 4 stalks Green onions
- 2 cloves Garlic
- 2 large Eggs
- 1 teaspoon Ginger
- 1 medium Red bell pepper
- 1 medium Carrot
- 2 tablespoons Coconut oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Dice the pork tenderloin into small, bite-sized pieces.
In a medium bowl, mix diced pork with 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Let it marinate for at least 10 minutes.
Cut the cauliflower into florets and use a food processor to pulse it into rice-sized pieces. Be careful not to overprocess.
Chop the green onions and separate the white and green parts. Mince the garlic. Peel and grate the ginger. Dice the red bell pepper and carrot into small pieces.
In a large pan or wok over medium-high heat, add 1 tablespoon of coconut oil. Once hot, add the pork pieces and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of coconut oil. Add the whites of the green onions, garlic, ginger, red bell pepper, and carrot. Sauté for about 3-4 minutes until vegetables are slightly tender.
Push the vegetables to the side and crack the eggs into the pan. Scramble and cook until just set.
Add the riced cauliflower to the pan. Stir in the remaining 1 tablespoon of soy sauce and sesame oil. Cook the cauliflower rice mixture for 5-7 minutes until tender.
Return the cooked pork to the pan along with the cooked green parts of the green onions. Stir everything together and cook for another 2 minutes.
Season with salt and black pepper to taste.
Serve hot, garnished with any extra green onion or sesame seeds if desired.
Nutrition Facts
Calories |
1215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 5201 mg | 226% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 20.2 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 272 mg | 21% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3285 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
