Rating: 4.5 stars
358 Ratings
  • 5 star values: 247
  • 4 star values: 86
  • 3 star values: 18
  • 2 star values: 4
  • 1 star values: 3

This is a low-carb option for those who want all the flavor of Chinese fried rice but none of the guilt.

Recipe Summary

cook:
30 mins
total:
45 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.

    Advertisement
  • Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.

  • Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.

  • Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.

  • Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.

Cook's Notes:

Shred cauliflower using the largest side of a grater; the end product resembles grains of rice.

You can use any lean meat in this dish.

Nutrition Facts

367 calories; protein 33.3g; carbohydrates 15.8g; fat 19.2g; cholesterol 131.9mg; sodium 1065.4mg. Full Nutrition
Advertisement