Whole30 Classic Pork Fried Rice
Elevate your weeknight dinners with this Whole30 Classic Pork Fried Rice—a savory, nutritious twist on the beloved takeout dish! Instead of traditional rice, this recipe uses riced cauliflower for a grain-free, veggie-packed base, perfectly aligning with Whole30 guidelines. Tender pork strips, vibrant carrots, and aromatic garlic and ginger give it a burst of flavor, while coconut aminos and sesame oil provide a rich umami depth without gluten or soy. Scrambled eggs and crisp green onions complete the dish, making it a satisfying one-pan meal ready in under an hour. Perfect for anyone seeking a healthy, paleo-friendly, and low-carb alternative to fried rice, this dish shines with vibrant flavors and wholesome ingredients. Ideal for meal prep or family dinners, it’s a guilt-free comfort classic you’ll want on repeat!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 1 pound Pork tenderloin
- 0.25 cup Coconut aminos
- 3 large Eggs
- 4 stalks Green onions
- 1 medium Carrot
- 2 cloves Garlic
- 1 inch piece Ginger
- 1 tablespoon Sesame oil
- 2 tablespoons Coconut oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and core from the cauliflower head and chop it into large florets.
Using a food processor, pulse the cauliflower florets in batches until they resemble the size of rice grains. Set aside.
Cut the pork tenderloin into thin strips. Mince the garlic cloves and ginger. Slice the green onions and grate the carrot.
In a small bowl, beat the eggs with a pinch of salt and pepper.
In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the beaten eggs and scramble them gently until just set. Remove the scrambled eggs from the skillet and set them aside.
In the same skillet, add another tablespoon of coconut oil. Add the pork strips, season with salt and pepper, and cook until browned and cooked through, about 4-5 minutes. Remove the pork from the skillet and set aside.
Add the ginger and garlic to the skillet and cook for about 30 seconds until fragrant. Add the remaining coconut oil, followed by the riced cauliflower, grated carrot, and sliced green onions. Cook, stirring frequently, until the vegetables are tender, about 5-7 minutes.
Return the pork and scrambled eggs to the skillet with the cauliflower mixture. Pour in the coconut aminos and sesame oil, tossing everything to combine evenly. Cook for another 2-3 minutes to heat through.
Adjust seasoning with more salt and pepper if needed. Serve hot and enjoy your Whole30 Classic Pork Fried Rice!
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 5259 mg | 229% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 32.0 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 372 mg | 29% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 5181 mg | 110% | |
*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.
