Recipe: Pork and Cauliflower Fried Rice

Watch Dr. Gabrielle Lyon and I cook this delicious and metabolically healthy pork and cauliflower rice, an exclusive recipe from Good Energy! This recipe is high in protein, high in antioxidants, healthy fats, and omega-3s and takes just 20 minutes to cook.

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Pork and Cauliflower Fried Rice

this recipe is

Nut-Free, Gluten-Free, Dairy-Free

Makes

3 servings

Prep & Cook Time

30 minutes

INGREDIENTS

• 2 tablespoons + 2 teaspoons tamari (I used San-J organic tamari)

• 2 tablespoons white rice wine vinegar, plus more for serving

• 2 tablespoons almond butter

• 3 garlic cloves, minced

• 1 pound organic ground pork

• Sea salt and freshly ground black pepper

• 2 cups diced baby bella mushrooms

• 3 cups cauliflower rice (about 10 ounces, frozen works super well!)

• 1 carrot, diced

• 1/2 medium red onion, diced

• 2 cups kale, chopped

• 2 pasture-raised eggs, beaten, lightly seasoned with salt and pepper (I used Vital Farms organic, pasture-raised eggs)

• 2 scallions, green and white portions thinly sliced

DIRECTIONS

1. In a small bowl, whisk together the tamari, vinegar, almond butter, and garlic. Set aside.

2. Heat a large skillet over medium-high heat. Add the ground pork and cook, breaking up large lumps with a wooden spoon, for 5 to 7 minutes, or until golden brown. Season with salt and pepper to taste.

3. Add the mushrooms and cook for 4 to 5 minutes, or until tender and golden brown. Add the cauliflower rice, carrots, onions, kale, and the tamari-vinegar mixture. Cook for 2 to 3 minutes, until tender-crisp.

4. Make a small well in the center of the skillet and add the beaten eggs. Gently scramble the eggs for 2 to 3 minutes, until just set, and then combine with the cauliflower rice mixture. Remove from the heat.

5. Garnish with sliced scallions and a few shakes of vinegar to taste.

notes

Leftovers: Refrigerate in an airtight container for up to four days.

Serving size: Makes about 3 servings.
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Why cauliflower rice vs. white rice? Swapping cauliflower rice for white rice taps into the beneficial compounds in cruciferous vegetables, including a range of micronutrients like vitamin C, vitamin K, folate, vitamin B6, and potassium.

This recipe was recently shared in Dr. Gabrielle Lyon’s 30G’s Recipes newsletter. Get more high-protein recipes like this by signing up for her newsletter below.

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