Cauliflower Pork Fried Rice

We love Chinese food! But, the rice is loaded with carbs. The main dishes have sauces sweetened with sugar. Even the egg drop soup is thickened with corn starch. We have now found ways to enjoy one of our favorite cuisines. Our Cauliflower Pork Fried Rice has all of the flavor, taste, and texture of restaurant fried rice without the carbs. This dish will amaze you!

Grab Your Chopsticks and Dig In!


Riced cauliflower is the key carb cutting ingredient. You can chop a small head of cauliflower into rice size pieces. A food processor works great at pulsing the cauliflower to rice consistency. You can even use an old fashioned grater to get the rice like texture. We buy our cauliflower already riced. Our local Costco offers riced cauliflower for the same price as a full head and it requires no effort to prepare.

The ingredients you choose for your cauliflower pork fried rice are really up to you; almost anything goes. We use onions, carrots, mushrooms, and peas. Feel free to add broccoli, celery, snow peas, or any other vegetables you enjoy. Make sure in addition to the standard soy sauce that you add sesame oil. It really is the taste difference.

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We used thinly sliced pork for our protein. You can use chicken, beef, or even shrimp. Just like fried rice from the Chinese restaurant, all of these meats or shrimp will turn this side dish into a meal. If you prefer a vegetarian version simply omit the protein.

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Preparation Tips

We always add scrambled eggs to our cauliflower rice. The tip is to cook your eggs first in your pan and make sure they are well done. Nobody likes runny eggs in their rice. Joanie cooks them first without any oil or butter and then sets them aside. This requires constant stirring, but necessary to obtain delicious eggs, They can then be added for a minute when your dish is virtually complete and you will have the perfect egg taste in your rice.

Peas and Green Onions for Garnish Add Color and Taste!

Normally Chinese food is cooked on a high heat. This is because rice becomes too starchy and gooey when cooked too long. However, the cauliflower rice will take longer to cook than regular rice. For this reason, a lot of low-carb blogs will tell you to microwave or steam your cauliflower first. This is really not needed and adds too much moisture. Cooking over a medium-high flame in oil will soften the cauliflower and it will cook perfectly.

A Delicious Low Carb Side or Main Dish!

You will need to adjust for sea salt to your taste. We had regular low-sodium soy sauce on hand and we do not like an overpowering soy flavor (we prefer more taste from the sesame oil), so we did add more salt. You be the judge. We found that the combination of low-sodium soy, sesame oil, and added sea salt gave us the flavor we wanted.

Finally, the ordering of the ingredients for our cauliflower pork fried rice is important. It will take longer for the onions and carrots to cook. Less time is needed for the mushrooms and the peas. The rice and meats usually take a bit longer so we advise cooking them after the onions and carrots have softened, but before the mushrooms and peas.

Cauliflower Pork Fried Rice – Yum!

Are you amazed yet? Well, combine this dish with a small bowl of our delicious “Egg Drop Soup” and you will have an authentic Tasty Low Carb Chinese feast for supper. Enjoy!

Cauliflower Pork Fried Rice

Enjoy delicious Chinese Fried Rice Without the Carbs!
4.83 from 39 votes
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CourseAppetizers & Sides, Sides
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Net Carbs5g
AuthorJoanie and Chris


  • 16 ounces cauliflower (riced)
  • 2 eggs (beaten)
  • 2 tablespoons olive oil
  • 1/2 medium onion (chopped)
  • 2 cloves garlic (chopped)
  • 1/2 pound pork loin (thinly sliced into strips)
  • 1/2 cup carrots (thinly sliced)
  • 1/4 cup peas
  • 1/2 cup mushrooms (thinly sliced)
  • 1 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 3 stalks green onions (chopped)
  • sea salt (to taste)
  • black pepper (to taste)


  • Scramble eggs in a non-stick wok or large skillet without any butter or oil on medium heat. Stir constantly for 2 minutes and scrape the pan as you cook. Once dry and scrambled remove the eggs and set aside.
  • Increase the heat to medium high. Add the olive oil then cook the carrots and onions for approximately 4 minutes.
  • Add the cauliflower rice, garlic, pork strips and mushrooms. Cook 5 to 7 minutes until pork is cooked and cauliflower is softened.
  • The peas, sesame oil, soy sauce should be added. Add pepper, and sea salt to taste. Cook for 2 minutes. 
  • Remove from the heat and add the eggs and green onions. Stir together and serve with a topping of additional uncooked green onions.

Chef's Notes

Use other vegetables like broccoli, celery or snow peas. Beef, chicken, or shrimp can be substituted for the pork.


Serving: 140g | Calories: 199kcal | Carbohydrates: 6.72g | Protein: 13.6g | Fat: 13.04g | Cholesterol: 93mg | Sodium: 384mg | Fiber: 2.15g | Sugar: 2.6g | Net Carbs: 5g
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