Spicy cauliflower fried 'rice' with pork

Spicy cauliflower fried 'rice' with pork


2 people made this

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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