This is a slightly more spicy (zingy?) take on the paleo-style cauliflower fried rice with pork. You could use any protein. Adjust the poblano chile to mild it down or heat it up as desired.
- 1 head cauliflower, cored and cut into florets
- 2 tablespoons sesame oil
- 2 boneless pork chops
- ½ teaspoon five-spice powder, or to taste
- ¼ cup reduced-sodium soy sauce
- 1 tablespoon light brown sugar
- 1 ½ teaspoons fish sauce
- 1 pinch red pepper flakes
- ⅛ teaspoon ground ginger
- ¾ cup roughly-chopped mushrooms
- 1 small yellow onion, finely chopped, or more to taste
- ½ cup carrot, diced
- ¼ fresh poblano chile pepper, diced, or to taste
- 2 eggs, beaten
- 2 tablespoons chopped green onion
Pulse cauliflower in a food processor until it resembles rice.
Heat sesame oil a large wok or skillet over medium heat. Season pork chops with five-spice powder; cook until pork is slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork chops to a cutting board to rest.
Whisk soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger together in a bowl.
Return wok to medium heat; cook and stir mushrooms, onion, carrot, and poblano chile until tender, about 4 minutes. Cut pork chops into cubes.
Push mushroom mixture to one side of wok. Add eggs; cook and stir until scrambled, 1 to 2 minutes. Stir mushroom mixture and eggs together in wok. Stir in cauliflower and soy sauce mixture; add pork cubes. Cook until cauliflower is tender, 3 to 4 minutes more. Garnish with green onions.
Prep time: 20 mins / Cooking time: 12 mins / Total time: 32 mins
Serving: 4 / Yield: 4 main-dish servings