Well, not really… more like Pork Fried Cauliflower, but you would probably never know the difference.
- 2 (3 oz) Pork cutlets
- 1/2 head of Cauliflower
- 1 cup Red Cabbage
- 1 cup Carrots (julienned)
- 1/2 cup Onion
- 1/2 Red Pepper
- 2 large stalks of Celery
- 2 Large Eggs
- 1 Tbsp Fish Sauce
- 1 1/2Tbsp Coconut Liquid Amino’s (or Bragg’s Liquid Amino’s)
- Grapeseed Oil
Place cauliflower in a pot to steam. (Should steam for about 5-7 minutes). In a large saucepan or wok add the grapeseed oil. Cube your Pork cutlets and place in the pan to saute.
While meat is cooking, cut up your veggies and put aside. When cauliflower is done, add to your food processor & process until the cauliflower resembles rice.
Add cut veggies to wok and mix in with meat. Add both your Coconut liquid amino’s and Fish sauce & saute for about 3 minutes, then add the cauliflower rice.
In a seperate bowl have eggs lightly scrambled and ready to add. Move mixture around to the sides of the pan to make room for the eggs & pour into center. Let them cook a bit (couple of minutes, until the resemble scrambled eggs) before you mix them in with the rest of your veggies. Mix your fried rice and serve!
Nutritional breakdown: (approximately)
Serves 4: *The following is represented by Total / Per Serving Size
- Calories: 893 / 223.25
- Fats: 46 g / 11.5 g
- Carbs: 50 g /12.5 g
- Protein: 73 g / 18.25 g
Till next time, enjoy!