What do you make when you have leftover pork tenderloin, pork chop, or leftover chicken? We try to come up with new ways to use leftovers. I mean, I love leftovers because the spices are usually even better the next day. We made a grilled Pork chop with fresh Sage, Dijon Mustard, capers, salt, and pepper. It was a simple rub but it didn't taste like it was simple. The tenderloin turned out amazing. But there was a lot of leftovers. So why not make something out of it???. We didn't have any rice in the house.... and I'm so glad we didn't!!! Cauliflower Rice is really great, so why not make a Pork Fried Cauliflower Rice?
As I mentioned, The pork tenderloin we made was coated with Dijon Mustard then Salt and Pepper, topped with Fresh Sage leaves from our herb garden, and Capers. We had it on the grill off direct heat for 60 minutes. It was super juicy and had incredible flavors from the mustard and sage. The sage was crispy almost, like it had been fried.
Pork Fried Cauliflower Rice
Cauliflower rice is such a great way to cut calories. I love cauliflower and to use it to make fried rice is out-of-this-world delish! The seasoning blends great with the cauliflower. The best part of using this type of rice, over regular rice, is that it is ZERO WW points!!! I mean one cup of white rice is 6 WW points!!! So having two cups of this stir fry saves 12 points. That's several glasses of wine. Yes, I have priorities!!! Haha. This Pork Fried Cauliflower rice is a great dish to replace a regular fried rice classic with a lot fewer calories. Hey, who doesn't love cutting calories!!!
We first tried making Cauliflower Rice a few recipes ago with cilantro and cumin. This is now one of our favorites and goes great with grilled foods. Some of the best cooking experiences are coming up with new dishes like this pork fried cauliflower rice. Every bite was flavorful and you won't even miss the carbs!!!
Pork Fried Cauliflower Rice
Ingredients
- 2 Cups Pork Tenderloin Or Chicken
- 1 Tablespoon Olive Oil or Peanut Oil
- 1 Medium Onion
- 2 Cloves Garlic
- 1 Cup Peas
- 1 Cup Carrots
- 1 Tablespoon Ginger
- 3 Tablespoon Soy Sauce
- 1 teaspoon Sesame Oil
- 1 ½ Tablespoon Oyster Sauce
- ½ teaspoon Cumin
- ½ teaspoon Coriander
- 1 teaspoon Cayenne Pepper Optional- only add if you want it spicy
- 1 Tablespoon Rice Wine Vinegar
- 4 ½ Cups Cauliflower
- 4 Eggs
- 4 Green Onions for Garnish
Instructions
Prep Instructions
- Chop onion
- Cut pork or chicken into bite-size pieces
- Chop cauliflower
- Measure all spices and sauce
- Slice carrots
- Measure peas and let defrost if using frozen peas (We used frozen peas)
Making the Stir Fry
- Heat Oil for 30 seconds
- Add ginger and garlic to hot oil. Cook for a few seconds
- Add the onion with the ginger and garlic. Cook for 2 minutes
- Add Spices. Toss to coat the onions and cook for 30 seconds to one minute
- Add Cauliflower Stir well to coat with the spices. (add ¼ cup of water if it is dry)
- Add carrots and peas to the cauliflower
- Add cooked pork or cooked chicken to the pan and heat
- Add the eggs and toss into the mixture
- Stir until done - takes about 3 or 4 minutes. Taste to make sure it has the seasoning you like. If not add additional soy sauce or spice
- Serve with fresh green onions on top and ENJOY!!!!
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