I am cleaning out our fridge before spring break vacation. I had leftover pork chops from last night and a head of cauliflower. (Along with some other ingredients😉) I truly didn’t miss the rice in this “fried rice” and boys were shocked when I told them it was cauliflower!!
We are mostly an egg free house because of my oldest’ egg allergy. Adding some scrambled eggs into this “fried rice” would be delicious!
Ingredients:
• 1 head of cauliflower
• Olive oil
• 1 Tbs minced garlic
• 1 small shallot, chopped
• 2 Tbs low sodium soy sauce more or less to taste
• 1 tsp sesame oil
• handful of fresh pea pods substitute frozen peas if you don’t have fresh
• 1 cup of shredded carrots
• 1 green pepper, julienned
• 2 cups diced lean thin cut pork chops
• Small handful cilantro, chopped
• Salt and fresh ground pepper
Directions:
1. In a food processor add cauliflower pieces. Press the pulse button quickly several times, being careful not to over process the cauliflower. It should be a similar in appearance to rice. Set cauliflower “rice” to the side.
2. Season pork chops with salt and pepper.
3. In a medium to large skillet heat a tablespoon of olive oil over medium heat and pan fry pork chops until browned and fully cook.
4. Remove from pan. Dice the pork chops into half inch pieces and set aside.
5. Add 2 Tbsp of oil to the already heated pan.
6. Sauté garlic and shallot briefly.
7. Add the cauliflower “rice” cook for 5-7 minutes or until the “rice” begins to take color, consistently stirring.
8. Add soy sauce and sesame oil and stir in.
9. Add carrots, pepper, and pea pods. Sauté for 5-6 minutes, stirring frequently.
10. Add diced pork and heat through. Stir in cilantro and serve!
boymomfoodie.mom 