About this recipe:This is a slightly more spicy version of cauliflower fried rice with pork. You could use chicken or prawns if you prefer. Adjust the amount of chilli to suit your taste.
1 head cauliflower, cored and cut into florets
2 tablespoons sesame oil
2 boneless pork chops
1/2 teaspoon five-spice powder, or to taste
4 tablespoons of reduced salt soy sauce
1 tablespoon light brown sugar
1 1/2 teaspoons fish sauce
pinch of dried chilli flakes
1/8 teaspoon ground ginger
70g roughly-chopped mushrooms
1 small onion, finely chopped
1 small carrot, peeled and diced
1/4 fresh poblano chilli pepper, diced
2 eggs, beaten
2 tablespoons chopped spring onion
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:12min › Ready in:32min
Pulse cauliflower in a food processor until it resembles rice.
Heat sesame oil a large wok or frying pan over medium heat. Season pork chops with five-spice powder; cook pork for 2 to 3 minutes per side. Transfer pork chops to a cutting board to rest.
Whisk soy sauce, brown sugar, fish sauce, chilli flakes and ginger together in a bowl.
Return wok to medium heat; cook and stir mushrooms, onion, carrot and chilli pepper until tender, about 4 minutes. Slice pork chops into cubes.
Push mushroom mixture to one side of wok. Add eggs; cook and stir until scrambled, 1 to 2 minutes. Stir mushroom mixture and eggs together in wok. Stir in cauliflower and soy sauce mixture; add pork cubes. Cook until cauliflower is tender, 3 to 4 minutes more. Garnish with spring onions.