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A keto friendly paleo Chinese cauliflower pork fried rice recipe that’s much healthier than the traditional take-out. Enjoy it as a light meal or as a side dish to dinner.
I was surprised that I only have one keto fried rice recipe. That one is the low carb sinangag garlic cauliflower rice which was inspired by a popular Filipino breakfast dish.
It’s finally time to add another low carb fried rice recipe to the blog. This time, it’s a paleo Chinese cauliflower pork fried rice that’s a lower carb version of the popular American Chinese side dish.
To make the dish, I used a few slices of the char siu Chinese BBQ pork that I made a couple days before. But, any cooked pork can be used for the recipe.
My husband always orders the pork fried rice when we go out to eat at a local Chinese restaurant. Since I’m always looking at the dish, I knew it was time to make a lower carb version.
There’s really nothing to making fried rice. And, it’s a great dish to make with any leftover cooked cauliflower rice that you may have in the refrigerator.
If you’ve never made your own keto fried rice, your in for a treat. It super easy and doesn’t take much effort. You just want to have a good frying pan.
The best thing is that when I cooked the egg for this Chinese cauliflower pork fried rice recipe, it slid right out of the pan. I rarely have that kind of success in my large cast iron pan.
And, Le Creuset guarantees that the non-stick serface won’t flake, peel or rust. You can even use metal utensils on it, but still prefer to baby it with high temperature silicone ones.
I stayed away from non-stick pans for a long time because I the ones I used used to peel and I was afraid of toxins in my food. But, I don’t have to worry about that with the higher end pans.
It just made sense since I already love baking in silicone as my low carb cakes come out with ease. It’s the only bundt pan I trust to make my keto friendly lemon blueberry pound cake recipe.
I’m always looking for simple ideas for a quick and healthy lunch. If I have some meat and cauliflower rice left over from dinner, keto fried rice is always a good option for a light meal.
This paleo Chinese cauliflower pork fried rice also freezes well. So, it can be stored in individual servings in the freezer for quick meals any time.
There are frozen cauliflower rice dishes available in the frozen foods section of most grocery stores. But, I’ve looked at the ingredient list and there’s often added items I’d never use in my own cooking.
It’s always best to use your own freezer meals so you can tailor them to your own taste and preferences. I just wish I had more time to do batch freezer cooking.
There’s so many options for making your own keto fried rice as well. Just change up the meat and vegetables for a quick variation. Or, add in different herbs and or spices.
Garlic is my favorite seasoning so I’ve been known to double or triple the amount called for in a recipe. Plus, there’s tons of garlic health benefits when it’s consumed regularly.
If you aren’t a fan of ginger, you can leave it out. But, I think it’s a great flavor to have for any of the low carb Asian recipes. Plus, there’s health benefits from ginger root as well.
What’s your favorite way to make low carb keto fried rice? Do you add pork, chicken, shrimp, or something else? And, what kind of vegetables do you add, if any? Pork and green beans are the ingredients I like to add.
For another favorite Asian inspired dish, check out my keto pork stir fry recipe.
Low Carb Paleo Chinese Cauliflower Pork Fried Rice Recipe
Chinese Cauliflower Pork Fried Rice
- Heat 2 tablespoons oil in large skillet or wok. Add beaten egg. Cook and scramble until cooked. Remove cooked egg from pan and set aside.
- Add additional 2 tablespoons oil to pan. Stir fry ginger and garlic for a minute or two until fragrant. Add in pork, green beans, and baby carrots. Sauté for for 2-5 minutes.
- Stir in cauliflower rice and tamari. Cook and stir for 5-6 minutes. Toss in egg and stir-fry for an additional minute.
- Serve hot with sliced green onion as garnish if desired.
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Note on Nutritional Information
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