Pork Fried Cauliflower Rice
Easy · 15 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 1 pound boneless pork sirloin cutlets
- 1/2 tsp kosher salt
- 1/8 tsp ground black pepper
- 1 Tbsp coconut oil
- 1 tsp toasted sesame oil
- 1 large egg, beaten
- 3 cups riced cauliflower (see page 250)
- 1 tsp peeled and minced fresh ginger
- 1 tsp minced garlic
- 1/4 cup frozen peas
- 2 Tbsp wheat-free soy sauce
- 1 tsp Sriracha sauce, plus more for serving if desired
- 1/4 cup sliced scallions
- 2 Tbsp chopped fresh cilantro
- 1 tsp lime juice
Instructions
- Slice the pork cutlets into strips about 1/2 inch wide. Season with the salt and pepper.
- Heat the coconut oil and sesame oil in a large skillet over medium-high heat. Put the seasoned pork in the skillet and cook for 3 to 5 minutes, until browned and cooked through. Remove the pork from the skillet and set aside.
- Return the skillet to the stove and lower the heat to medium.
- Pour the beaten egg into the skillet and scramble for 2 minutes. Remove the cooked egg from the skillet and set aside.
- Return the skillet to the stove and increase the heat to medium-high. Spoon the riced cauliflower, ginger, and garlic into the skillet and cook for 2 minutes, or until fragrant and slightly browned. Add the pears and cook for 2 more minutes.
- Add the cooked pork and scrambled eggs back into the skillet and stir in the soy sauce and Siraracha. Cook, stirring occasionally, for another 3 minutes, or until the cauliflower is tender. Remove the skillet from the heat and stir in the scallions, cilantro, and lime juice. Serve immediately, with extra Sriracha on the side, if desired.
Tags: pepperplate-import