Spicy Cauliflower Fried 'Rice' with Pork

asian chinese filipino japanese korean thai vietnamese side sweet spicy savory umami hard fast

Prep

33 min

Cook

67 min

Total

100 min

Ingredients (15)

1 head cauliflower, cored and cut into florets g

2 tablespoons sesame oil g

2 boneless pork chops g

½ teaspoon five-spice powder, or to taste g

¼ cup reduced-sodium soy sauce g

1 tablespoon light brown sugar g

1 ½ teaspoons fish sauce g

1 pinch red pepper flakes g

⅛ teaspoon ground ginger g

¾ cup roughly-chopped mushrooms g

1 small yellow onion, finely chopped, or more to taste g

½ cup carrot, diced g

¼ fresh poblano chile pepper, diced, or to taste g

2 eggs, beaten g

2 tablespoons chopped green onion g

Nutrition

kcal

fat

carbs

protein

Instructions

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.