Keto Classic Pork Fried Rice

Experience a low-carb twist on a takeout favorite with this Keto Classic Pork Fried Rice! Packed with flavor and loaded with nutrient-rich ingredients, this easy-to-make recipe swaps traditional rice for tender, fluffy cauliflower rice, keeping it keto-friendly without sacrificing taste. Succulent marinated pork tenderloin, a medley of colorful vegetables, and aromatic ginger and garlic come together in a sizzling wok for a quick and satisfying meal. The addition of scrambled eggs and a drizzle of sesame oil creates a rich, savory balance, while soy sauce ties all the elements together. Perfect for busy weeknights or meal prepping, this one-pan dish is ready in just 40 minutes and serves four, making it a healthy, delicious option that fits seamlessly into your keto lifestyle. Garnish with fresh green onions or sesame seeds for the ultimate restaurant-quality finish!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 0.5 pound Pork tenderloin
• 3 tablespoons Soy sauce (or tamari for gluten-free)
• 2 tablespoons Sesame oil
• 1 medium Cauliflower head
• 4 stalks Green onions
• 2 cloves Garlic
• 2 large Eggs
• 1 teaspoon Ginger
• 1 medium Red bell pepper
• 1 medium Carrot
• 2 tablespoons Coconut oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Dice the pork tenderloin into small, bite-sized pieces.

Step 2

In a medium bowl, mix diced pork with 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Let it marinate for at least 10 minutes.

Step 3

Cut the cauliflower into florets and use a food processor to pulse it into rice-sized pieces. Be careful not to overprocess.

Step 4

Chop the green onions and separate the white and green parts. Mince the garlic. Peel and grate the ginger. Dice the red bell pepper and carrot into small pieces.

Step 5

In a large pan or wok over medium-high heat, add 1 tablespoon of coconut oil. Once hot, add the pork pieces and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.

Step 6

In the same pan, add the remaining 1 tablespoon of coconut oil. Add the whites of the green onions, garlic, ginger, red bell pepper, and carrot. Sauté for about 3-4 minutes until vegetables are slightly tender.

Step 7

Push the vegetables to the side and crack the eggs into the pan. Scramble and cook until just set.

Step 8

Add the riced cauliflower to the pan. Stir in the remaining 1 tablespoon of soy sauce and sesame oil. Cook the cauliflower rice mixture for 5-7 minutes until tender.

Step 9

Return the cooked pork to the pan along with the cooked green parts of the green onions. Stir everything together and cook for another 2 minutes.

Step 10

Season with salt and black pepper to taste.

Step 11

Serve hot, garnished with any extra green onion or sesame seeds if desired.

Nutrition Facts

Serving size	(1288.4g)

Amount per serving	% Daily Value*
Calories	1215.2

Total Fat 75.1g	0%
Saturated Fat 33.2g	0%
Polyunsaturated Fat 13.3g
Cholesterol 526.2mg	0%
Sodium 5201.4mg	0%
Total Carbohydrate 53.0g	0%
Dietary Fiber 21.2g	0%
Total Sugars 20.2g
Protein 89.6g	0%

Vitamin D 100.1IU	0%
Calcium 272.1mg	0%
Iron 9.2mg	0%
Potassium 3285.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.2%

Protein: 28.8%

Carbs: 17.0%