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Pork and Cauliflower “Rice” Stir-Fry with Heat

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳Thai 🇹🇭Fusion High-Protein 💪Low-CarbGluten-FreePaleo 🦴Anabolic Diet

Pork and Cauliflower “Rice” Stir-Fry with Heat brings tender pork, riced cauliflower, and mushrooms together in a savory-sweet umami sauce balanced by sesame, soy, and a hint of fish sauce. Pops of poblano and red pepper flakes add warmth without overwhelming the palate. Serve it for a weeknight dinner when you want takeout vibes with a lighter, veggie-forward twist.

  • Prep20 mins
  • Cook12 mins
  • Serves4
  • DifficultyMedium
Pork and Cauliflower “Rice” Stir-Fry with Heat
  1. 1

    Pulse the cauliflower in a food processor until it looks like rice.

  2. 2

    Heat sesame oil in a large wok or skillet over medium heat.

  3. 3

    Season the pork chops with five-spice powder; cook until the pork is slightly pink in the center, 2 to 3 minutes per side.

  4. 4

    Check with an instant-read thermometer inserted into the center; it should read at least 145 degrees F (63 degrees C).

  5. 5

    Transfer the pork chops to a cutting board to rest.

  6. 6

    Whisk the soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger together in a bowl.

  7. 7

    Return the wok to medium heat; cook and stir the mushrooms, onion, carrot, and poblano chile until tender, about 4 minutes.

  8. 8

    Cut the pork chops into cubes.

  9. 9

    Push the mushroom mixture to one side of the wok.

  10. 10

    Add the eggs; cook and stir until scrambled, 1 to 2 minutes.

  11. 11

    Stir the mushroom mixture and eggs together in the wok.

  12. 12

    Stir in the cauliflower and the soy sauce mixture; add the pork cubes.

  13. 13

    Cook until the cauliflower is tender, 3 to 4 minutes more.

  14. 14

    Garnish with green onions.