Whole30 Classic Pork Fried Rice

Transform your mealtime with this flavorful Whole30 Classic Pork Fried Rice, a healthier spin on everyone’s favorite takeout dish! This nutrient-packed recipe ditches the grains and replaces them with tender, riced cauliflower, creating a low-carb, gluten-free alternative that’s perfect for your Whole30 journey. Juicy pork tenderloin, scrambled eggs, and vibrant vegetables like carrots and green onions come together in a wok with aromatic garlic and ginger, all tossed in umami-rich coconut aminos and a hint of sesame oil. Ready in under 45 minutes, this quick and satisfying one-pan meal boasts bold flavors, minimal prep, and is perfect for a weeknight dinner or meal prep. Enjoy a guilt-free indulgence that’s both wholesome and crave-worthy!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 large head Cauliflower
• 1 pound Pork tenderloin
• 0.25 cup Coconut aminos
• 3 large Eggs
• 4 stalks Green onions
• 1 medium Carrot
• 2 cloves Garlic
• 1 inch piece Ginger
• 1 tablespoon Sesame oil
• 2 tablespoons Coconut oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Begin by preparing the cauliflower rice. Remove the leaves and core from the cauliflower head and chop it into large florets.

Step 2

Using a food processor, pulse the cauliflower florets in batches until they resemble the size of rice grains. Set aside.

Step 3

Cut the pork tenderloin into thin strips. Mince the garlic cloves and ginger. Slice the green onions and grate the carrot.

Step 4

In a small bowl, beat the eggs with a pinch of salt and pepper.

Step 5

In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the beaten eggs and scramble them gently until just set. Remove the scrambled eggs from the skillet and set them aside.

Step 6

In the same skillet, add another tablespoon of coconut oil. Add the pork strips, season with salt and pepper, and cook until browned and cooked through, about 4-5 minutes. Remove the pork from the skillet and set aside.

Step 7

Add the ginger and garlic to the skillet and cook for about 30 seconds until fragrant. Add the remaining coconut oil, followed by the riced cauliflower, grated carrot, and sliced green onions. Cook, stirring frequently, until the vegetables are tender, about 5-7 minutes.

Step 8

Return the pork and scrambled eggs to the skillet with the cauliflower mixture. Pour in the coconut aminos and sesame oil, tossing everything to combine evenly. Cook for another 2-3 minutes to heat through.

Step 9

Adjust seasoning with more salt and pepper if needed. Serve hot and enjoy your Whole30 Classic Pork Fried Rice!

Nutrition Facts

Serving size	(1647.3g)

Amount per serving	% Daily Value*
Calories	1525.5

Total Fat 74.0g	0%
Saturated Fat 36.1g	0%
Polyunsaturated Fat 8.8g
Cholesterol 866.4mg	0%
Sodium 5259.1mg	0%
Total Carbohydrate 68.5g	0%
Dietary Fiber 20.7g	0%
Total Sugars 32.0g
Protein 148.6g	0%

Vitamin D 159.3IU	0%
Calcium 372.3mg	0%
Iron 12.6mg	0%
Potassium 5180.6mg	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: 43.4%

Protein: 38.7%

Carbs: 17.9%