Low Carb Classic Pork Fried Rice
Elevate your weeknight dinner with this "Low Carb Classic Pork Fried Rice," a healthier twist on a takeout favorite that's bursting with bold flavors and vibrant colors. This guilt-free version swaps traditional rice for nutrient-packed cauliflower rice, bringing a satisfying texture while keeping your carbs in check. Tender pork strips are seared to perfection, then combined with aromatic garlic, fresh ginger, and crisp veggies like diced carrots and peas for a colorful medley. Soy sauce and sesame oil create a savory umami profile, while scrambled eggs and green onions complete the dish with classic fried rice flair. Ready in just 35 minutes, this quick and easy recipe is the ultimate low-carb comfort food for four. Ideal for keto enthusiasts and anyone craving a lighter yet indulgent meal, this dish delivers big on flavor without weighing you down!
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Recipe Information
Ingredients
- 200 grams Pork tenderloin
- 1 medium head Cauliflower
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 large Garlic cloves
- 1 teaspoon Fresh ginger
- 3 stalks Green onions
- 1 small Carrot
- 2 large Eggs
- 0.5 cup Peas
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Begin by cutting the pork tenderloin into thin strips, about 1/4 inch wide. Set aside.
Break down the cauliflower into florets, using a food processor, pulse the florets until they resemble rice grains. Alternatively, grate using a box grater. Set aside.
Finely mince the garlic and grate the ginger. Chop the green onions, keeping the white and green parts separate. Dice the carrot into small cubes.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the pork strips to the pan, stirring frequently until they are cooked through and slightly brown, about 4-5 minutes. Remove the pork from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Stir in the garlic, ginger, and the white parts of the green onions. Sauté for about 1 minute until fragrant.
Add the diced carrots and peas to the skillet. Cook them for about 3 minutes or until they start to soften.
While the vegetables are cooking, beat the eggs in a small bowl. Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked and then mix them with the vegetables.
Add the cauliflower rice to the skillet and stir to combine all the ingredients. Cook for another 3-4 minutes until the cauliflower is tender but not mushy.
Return the cooked pork to the skillet. Pour in the soy sauce and sesame oil, stirring everything to coat evenly.
Season with salt and black pepper to taste. Continue to cook for another 2 minutes.
Garnish with the green parts of the green onions before serving. Serve hot and enjoy your low-carb pork fried rice.
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 3879 mg | 169% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 16.2 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 270 mg | 21% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3057 mg | 65% | |
*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.
