Low Carb Pork “Fried Rice”
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This low-carb version of pork fried rice is perfect if you want all the delicious flavors of the traditional dish without all the heavy carbs and extra sugar. It is perfect if you are following a low-carb, keto, paleo, Whole30, or Mediterranean diet.
Before my husband and I transitioned to a Mediterranean diet (and then to Paleo and Whole30 for a while), we loved eating pork fried rice, and I made it often for dinner. I developed this recipe based on our family recipe and made some adjustments to decrease the number of carbs and sugar that came with the traditional recipe.
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Recipe Profile
Low Carb - cauliflower rice takes the place of white rice to make this recipe low carb/keto
Gluten Free - this recipe is naturally gluten free using cauliflower rice
Dairy Free - pork fried rice is typically dairy free, and this recipe in no exception
No added sugar - we enjoy natural sweetness by using coconut aminos in this recipe
Perfect for meal prep - this recipe stores really well in the fridge and is a great meal prep option for weekday lunches.
I really love these meal prep containers to keep my lunches for the week fresh:
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Servings: 6
Ingredients:
2 Tablespoons avocado oil
3 eggs, whisked
1 lb. ground pork
4 green onions (white & green parts), diced
2 teaspoons dried ginger + 1 teaspoon fresh ginger
1 Tablespoon minced garlic
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon red pepper flakes
salt & pepper to taste
3 cups cauliflower rice (can use frozen)
¼ cup coconut aminos
¾ cup frozen mixed peas & carrots
hot sauce to taste (make sure it is paleo & Whole30 complaint)
Directions:
In a saucepan, add 1 tablespoon of avocado oil and scrambled eggs. Cook for 2-3 minutes over medium heat, mixing the eggs with a spoon or spatula, until the eggs are cooked through. Remove the eggs from the saucepan and set aside for later.
Add 1 tablespoon of avocado oil and the ground pork to the saucepan and cook over medium heat. Cook until the pork is fully cooked through, about 10 minutes.
Add the remaining ingredients to the saucepan and cook on medium heat until the frozen veggies are soft and cooked through.
Remove from heat and add the scrambled eggs.
Add more hot sauce, coconut aminos, garlic powder, ginger, and red pepper flakes to taste if needed.
Serve immediately or store in the fridge to enjoy later.
Notes:
I find the amount of spices needed for this recipe greatly varies by personal preference. Start with the recommended amounts listed in this recipe, then add more spice if needed to meet your personal taste preference.
Nutrition:
Calories: 338 | Total Fat: 26 g | Total Carb: 11 g | Protein: 25 g | Sugar: 3 g. | Fiber: 2 g.
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Did you enjoy this recipe? Check out these other Paleo recipes:
Paleo Loaded Breakfast Bowls (Whole30, High Protein)
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