cauliflower fried ‘rice’ recipe


makes 6 servings


2 cups frozen peas

1/2 cup water

1/4 cup sesame oil, divided

4 cups cubed pork loin

6 green onions

sliced 1 large carrot, cubed

2 cloves garlic, minced

20 ounces shredded cauliflower

6 tablespoons soy sauce

2 eggs, beaten


  1. stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. drain and discard water.
  2. heat 2 tablespoons sesame oil in a wok over medium-high heat. cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. transfer meat to a plate.
  3. heat remaining 2 tablespoons sesame oil the wok. sauté green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.
  4. stir pork and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
  5. move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.



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