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!


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.

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.

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.

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.

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Cauliflower Pork Fried Rice – A Delicious Chinese Side Dish!

Cauliflower Pork Fried Rice is a delicious low-carb side dish to serve with your favorite Chinese meals. You can make this one without the pork for a simple fried rice substitute! All the flavor, taste, and texture of real Chinese restaurant rice. It is definitely Tasty Low Carb!

Cauliflower Pork Fried Rice

Recipe by Joanie and Chris
4.8 from 82 votes
Course: SidesCuisine: ChineseDifficulty: Easy


Prep time


Cooking time




Net Carbs


Total time



Cauliflower Pork Fried Rice – better than take out! Enjoy delicious Chinese Fried Rice Without the Carbs!

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  • 16 ounces 454 g Cauliflower riced

  • 2 2 Eggs beaten

  • 2 tablespoons 2 tablespoons Olive oil extra virgin

  • 1/2 medium 1/2 medium Onion chopped

  • 2 cloves 2 cloves Garlic chopped

  • 1/2 pound 227 g Pork loin thinly sliced into strips

  • 1/2 cup 64 g Carrots thinly sliced

  • 1/4 cup 37 g Peas

  • 1/2 cup 48 g Mushrooms thinly sliced

  • 1 teaspoon 1 teaspoon Sesame oil

  • 2 tablespoons 2 tablespoons Coconut aminos

  • 3 stalks 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.

Nutrition Facts

  • Serving Size: 140g
  • Calories: 240kcal
  • Carbohydrates: 10.5g
  • Protein: 19.1g
  • Fat: 12.9g
  • Saturated Fat: 2.7g
  • Cholesterol: 117.6mg
  • Sodium: 277mg
  • Potassium: 743.9mg
  • Fiber: 3.9g
  • Sugar: 4.6g
  • Calcium: 60.4mg
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  1. Nancy Elaine Ayers

    I was craving Chinese so bad, and I know the restaurants have hidden carbs, so I made this, with chicken instead of pork, I also made your Egg Foo Young with chicken instead of shrimp… OMG YUMMMMMMY!! totally satisfied my cravings, and made a TON of food (I used lots of veggies). Thanks so much, can’t wait to try your Sesame Chicken and Egg Drop Soup!

    • Joanie and Chris

      So pleased you enjoyed two of my favorites. Chinese food is a tough one on low carb, but we crave it so much, I have had to be creative. Now, you are making me want to get back in the kitchen. Hope you enjoy Sesame Chicken and my Egg Drop Soup. I also make an Asian meatball soup that uses the egg drop broth as a base. Thanks again . . . Joanie.

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