This flavorful stir-fry combines tender pork with vibrant spices and fluffy cauliflower rice for a healthy, satisfying meal. It’s quick to make and perfect for busy weeknights when you want something delicious and nutritious.
Start by pulsing the cauliflower in a food processor until it looks like rice. Heat some sesame oil in a large wok or skillet over medium heat. Season the pork chops with five-spice powder, then cook them for about 2 to 3 minutes on each side until they’re just a little pink in the middle. You can check with a thermometer—it should read at least 145°F. Once done, set the pork aside on a cutting board to rest.
While the pork rests, whisk together the soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger in a small bowl. Add the mushrooms, onion, carrot, and poblano chile to the wok and cook, stirring occasionally, until everything softens up, around 4 minutes. Cut the pork into bite-sized cubes.
Push the veggies to one side of the wok and crack the eggs into the empty space. Scramble them gently until they’re cooked through, then mix everything together. Toss in the cauliflower rice and pour over the sauce mixture, adding the pork cubes as well. Cook everything for another 3 to 4 minutes until the cauliflower is tender. Finish with a sprinkle of chopped green onions before serving.
- Make sure to drain any excess moisture from the cauliflower rice before cooking to avoid a soggy stir-fry.
- Cook the pork first until nicely browned for extra flavor before adding the vegetables.
- Use high heat and keep stirring to get a good sear and prevent sticking.
This dish is a great way to enjoy a low-carb meal without sacrificing flavor. It combines tender pork with the fresh, slightly nutty taste of cauliflower rice. The spices add a warm kick, making it both comforting and exciting to eat.
Serve this stir-fry with a side of steamed greens or a simple cucumber salad for a refreshing contrast. It also pairs well with a drizzle of soy sauce or a sprinkle of chopped fresh herbs like cilantro or green onions.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat to keep the pork tender and the cauliflower rice from drying out. Avoid freezing, as the texture of the cauliflower rice may change.
