Pork Fried Cauliflower Rice

This Pork Fried Cauliflower Rice makes the perfect healthy low carb replacement for fried rice. Stir fried with the same classic flavors and mix of veggies, it’s a quick and easy dinner, ideal for weeknights.

overhead view of Pork Fried Cauliflower Rice in white bowl with black chopsticks on side

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❤️ Why You’ll Love This Keto Fried Rice Recipe

  • Tender cauliflower rice
  • Savory ground pork
  • Seasoned to perfection and fried
  • Perfect low carb fried rice alternative
  • Quick and easy to make
closeup of Pork Fried Cauliflower Rice in spoon held up over skillet

Before Keto, I used to make my own fried rice all the time and really loved it.  I add a few ingredients that are not so traditional, but add great flavor to the dish, including freshly grated ginger.  Ginger has some amazing health benefits, click here to read more about them.

While you can certainly use frozen riced cauliflower, it’s incredibly easy to make your own!  See my recipe on how to rice cauliflower here.

If you choose to use frozen riced cauliflower, you’ll want to reduce the cooking time in this recipe and be sure to squeeze out any moisture before adding to your skillet.

overhead view of Pork Fried Cauliflower Rice in skillet

The addition of pork makes this a complete meal.  If you prefer to serve as a side dish, you can certainly omit the pork and adjust the macros accordingly.

🛒 Ingredients for Keto Pork Fried Rice

*Exact measurements are listed in the recipe card below.

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🔪 How to Pork Fried Rice Keto

Heat a skillet or wok to medium high heat and add the oil. Cook the pork for about 4-5 minutes, then remove and set aside.

ground pork cooking in skillet

Add in the butter, cauliflower rice and scallions (white parts only), sauté for about 5 minutes, or until it reaches your desired texture (I like mine with a little bite to it).

cauliflower rice and scallions cooking in skillet

Add in the ginger and garlic, sauté and stir for about 20 seconds, then push to one side of the pan.

cauliflower rice in skillet with grated garlic and ginger in center

Add in the eggs and cook quickly, while stirring.

cauliflower rice in skillet with scrambled eggs on side with red spatula

Once cooked, mix everything together and add in the pork, carrots, peas and liquid aminos.

Pork Fried Cauliflower Rice ingredients in skillet in sections unmixed with liquid aminos pouring in

Cook for another 2 minutes, while stirring, then add in the sesame oil and scallions (green parts).

overhead view of Pork Fried Cauliflower Rice in white bowl with black chopsticks on side

☑️ Storage Instructions

Store leftovers in an airtight container for 3-4 days in the fridge.

overhead view of Pork Fried Cauliflower Rice in white bowl with scallions on side

💡 Tips

  • Make sure you are using uncooked cauliflower rice. If you use frozen or cooked cauliflower rice, it won’t hold up as well to the frying unless you fry it very quickly.
  • Be sure to cook the ground pork all the way through, because once you add it back in at the end, it doesn’t cook too much longer
  • Do use cooked carrots and peas, since this is a dish that cooks very quickly, so neither will have enough time to cook if they are raw.
  • Don’t overcook the eggs, as they will continue cooking once you add the peas, carrots and ground pork back in. You want them to maintain a light and fluffy texture.
overhead view of Pork Fried Cauliflower Rice in skillet

🔄 Substitutions and Additions

  • I highly recommend using fresh cauliflower rice for this recipe. If you can’t find cauliflower that’s been riced, you can chop up some florets and process in a food processor. If you prefer not to make your own, as a last resort you can use frozen and thawed cauliflower rice. If you do this, you’ll want to fry it very quickly, so that it doesn’t become mushy.
  • If you don’t have liquid aminos, you can use coconut aminos or tamari instead.
  • To make more of a special fried rice, you can add in some shrimp. After you brown the ground pork and remove it, add in the shrimp and quickly fry it, then remove and continue with the rest of the recipe, adding it back in at the end.
  • If you don’t care for scallions, you can use yellow onions instead.
  • You can make this same recipe with steak, shrimp or chicken instead of the pork, or any combination of them.
closeup of Pork Fried Cauliflower Rice in skillet with silver serving spoon on side

Can I eat fried rice on a keto diet?

Definitely not, since rice has way too many carbs. That why this recipe was born, as a Keto alternative to fried rice that’s ideal for keto.

Is Cauliflower Fried Rice Keto?

Cauliflower is basically a Keto super food. That’s because it’s low carb, high in fiber and contains some of almost every vitamin and mineral that you need including high amounts of vitamin C, which acts as an antioxidant known to fight inflammation.

What makes fried rice, fried rice is the fat you cook it in. On Keto, healthy fats are encouraged so Cauliflower Fried Rice is the absolute perfect Keto main dish, or without the protein, it’s great for a low carb side dish.

Can I Freeze Pork Fried Cauliflower Rice?

You sure can! It makes a great meal prep idea. Because cauliflower has a good bit of moisture in it, you will definitely want to place it in an air tight container prior to freezing.

And it couldn’t be easier to thaw out! Just let it thaw over night in the fridge then reheat it in a skillet or in a microwave.

If you’re like most people you always welcome meal prep ideas. If you’d like additional tips about meal prepping, check out this article, 25 keto Meal Prepping Ideas for some inspiration.

overhead view of Pork Fried Cauliflower Rice in skillet

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overhead view of Pork Fried Cauliflower Rice in white bowl with black chopsticks on side

Pork Fried Cauliflower Rice

This Pork Fried Cauliflower Rice makes the perfect healthy low carb replacement for fried rice. Stir fried with the same classic flavors and mix of veggies, it’s a quick and easy dinner, ideal for weeknights.
4.50 from 2 votes
Author: Julianne
Servings 4
PREP 5 minutes
COOK 15 minutes
TOTAL 20 minutes

RECIPE VIDEO

Ingredients
 

  • 1 pound ground pork
  • 4 cups cauliflower rice, uncooked
  • 1/4 cup diced carrots, frozen and thawed
  • 1/4 cup peas, frozen and thawed
  • 1/4 cup liquid aminos, or Coconut Aminos
  • 2 eggs, beaten
  • 1 teaspoon ginger, grated
  • 2 cloves garlic, grated
  • 2 scallions, sliced, green and white parts divided
  • 2 tablespoons butter
  • 1 tablespoon avocado oil, or light olive oil
  • 1 teaspoon Toasted Sesame Oil

Instructions
 

  • Heat a skillet or wok to medium high heat and add the oil. Cook the ground pork for about 4-5 minutes, then remove and set aside.
  • Add in the butter, cauliflower rice and scallions (white parts only), sauté for about 5 minutes, or until it reaches your desired texture.
  • Add in the ginger and garlic, sauté and stir for about 20 seconds, then push to one side of the pan.
  • Add in the eggs and cook quickly, while stirring.  Once cooked, mix everything together and add in the cooked ground pork, peas, carrots and liquid aminos.  Cook for another 2 minutes, while stirring, then add in the sesame oil and scallions (green parts).

Recipe Notes

Note: This recipe has been updated since the video was filmed.  For the most up to date version of the recipe, please refer to the recipe card.

*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

Course Main Course, Side Dish
Cuisine Chinese
Calories 500kcal
Nutrition Facts
Pork Fried Cauliflower Rice
Amount per Serving
Calories
500
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
14
g
88
%
Carbohydrates
 
9
g
3
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
36
g
72
%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.

© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.

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*Originally published on June 28, 2018, updated on May 8, 2026 with improvements to the recipe, new photos, new recipe information and helpful tips.

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4.50 from 2 votes (1 rating without comment)

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