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.
However, I do have a few other easy keto friendly "rice" recipe. One is a baked Mexican cauliflower rice and another is a super quick cheesy cauliflower rice made in the microwave.
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.
I used to use my cast iron skillet, but I was sick of things sticking to it. So, I invested in a Le Creuset non-stick deep fry pan. It's a little pricey, but worth every penny.
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 surface 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 would 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.
Do you have a favorite use for leftover cauliflower rice? If not, I have a whole post dedicated to low carb cauliflower rice recipes. And, you can even use it to make a keto grilled cheese sandwich!
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 a couple other favorite Asian inspired dishes, check out my keto pork stir fry recipe and the low-carb egg drop soup.
Low Carb Paleo Chinese Cauliflower Pork Fried Rice Recipe
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Chinese Cauliflower Pork Fried Rice
- ¼ cup avocado oil or olive oil
- 3 large eggs beaten
- 1 tablespoon ginger minced
- 1 clove garlic
- 1 cup pork cooked and diced
- ½ cup green beans chopped
- 2 small baby carrots chopped
- 4 cups cauliflower rice pre-cooked
- ¼ cup tamari coconut aminos for AIP
- 1 piece green onion sliced (optional)
- 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 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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 1 [calories] => 123 [carbohydrates] => 7 [protein] => 7 [fat] => 8 [saturated_fat] => 1 [cholesterol] => 95 [sodium] => 610 [potassium] => 403 [fiber] => 2 [sugar] => 2 [vitamin_a] => 245 [vitamin_c] => 52.7 [calcium] => 43 [iron] => 1.2 [serving_unit] => cup )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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This looks great! I'm assuming you use raw green beans? I've read the recipe several times and couldn't find anything on that, but assuming canned or frozen would turn out too mushy? Thanks for all you do!
I use either fresh or frozen green beans. Canned are too mushy.
Have made this several times - always comes out great! Shared many times with family and friends. Pairs well with The Stay at Home Chef's Orange Chicken to satisfy any Chinese food craving. Usually make it on Sunday and reheat throughout the week to stay on-track. Thank you for this great recipe!!
This looks really delicious! Ive been looking for a fried 'rice' recipe that I could make in a large batch and store in the freezer already portioned out. How do you reheat your's? Do you use the microwave or on the stove top? For how long?
I use a microwave for about a minute, but it depends on the wattage of your microwave.
I love fried rice, this looks so delicious!