I’ll be honest, this is probably the least authentic fried rice you’ll ever have. That being said, it's still delicious (and healthy) and you should definitely make it ASAP.
Best of all, it comes together incredibly quickly, cooking for less than 15 minutes. This makes it a clear weeknight winner in my house.
I subbed regular rice for cauliflower rice, which I absolutely love. It's really easy to make yourself, either with a box grater or a food processor. Or if you’re lazy like me, you can pick up a bag of pre-riced cauliflower in the freezer section of your grocery store.
I also didn’t have any eggs lying around when I made this, but you could easily add an egg toward the end of cooking to make it slightly more traditional.
(gluten-free, dairy-free, paleo, grain-free, sugar-free, whole30)
- 2 garlic cloves, minced
- 1” chunk ginger, peeled and minced
- 1 cup (100g) red bell pepper, deseeded and chopped
- 1 cup (125g) carrot, finely chopped
- 1 Tbsp red palm oil or coconut oil
- 1.5 (100g) cups baby bok choy, chopped (separate leaves + stems into 2 piles)
- 3 cups cauliflower rice
- 1 cup (200g) ground pork (pasture-raised is best if you can find it)
- 1 Tbsp coconut aminos
- 1 Tbsp fish sauce
- 1 tsp Sriracha (use a sugar-free sriracha, like this one, if you’re doing Whole30)
- Green onions / scallions
- Sesame seeds or gomasio
- Sesame oil
(I recommend using organic ingredients where possible, here’s why)
- Heat oil in skillet over medium heat. Add garlic + ginger and stir until fragrant.
- Add pork and break up with wooden spoon, stir until browned (3-4 minutes).
- Add crunchy veggies (carrots, peppers, bok choy stems), sauté 3-4 min minutes.
- Add cauliflower rice + bok choy leaves, stir and cook for 1 minute.
- Add coconut aminos, fish sauce, and sriracha. Stir and cook until cauliflower and bok choy are completely cooked through (1-2 min).
- Remove from heat and serve immediately topped with your choice of toppings (drizzle of toasted sesame oil, cilantro, sesame seeds).