Spicy cauliflower fried 'rice' with pork

    Spicy cauliflower fried 'rice' with pork

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    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.

    Serves: 4 

    • 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

    Prep:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Pulse cauliflower in a food processor until it resembles rice.
    2. 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.
    3. Whisk soy sauce, brown sugar, fish sauce, chilli flakes and ginger together in a bowl.
    4. Return wok to medium heat; cook and stir mushrooms, onion, carrot and chilli pepper until tender, about 4 minutes. Slice pork chops into cubes.
    5. 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.

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