Dairy-Free | Nut-Free | Paleo
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
A classic dish made without all the traditional carbs! When you stir-fry riced cauliflower and add coconut aminos, scrambled eggs, and a little meat, you’ll think you’re eating Chinese fast food.
Heat the oil over medium-high heat in a large skillet or wok. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir the riced cauliflower into the oil and garlic, then push to the side.
Pour the beaten eggs into the pan in the opened area and scramble for 2 to 3 minutes. Stir the scrambled cooked eggs into the riced cauliflower and then stir in the pork.
Mix in the coconut aminos and stir over medium heat until all is well heated, 1 to 2 minutes.
Notes
Raw bacon pieces can be subbed for cooked pork. Just fry them in the pan first and use the bacon grease to stir-fry instead of adding oil.
One pound of cooked ground pork can be used in place of the diced cooked pork. Add it after the oil is hot and stir with a wooden spoon until cooked through.
Nutritional Data
203 calories, 16g fat, 333mg sodium, 1g fiber, 4g carbohydrates, 10g protein
3g net carbs, 6% carbs, 20% protein, 73% fat
To make cauliflower rice from scratch, shred a whole head of cauliflower in a food processor with the grating blade. Transfer the shredded cauliflower to a microwave-safe glass dish, cover with a lid, and microwave on high for 5 minutes.