Ingredients
Units
Scale
- 1 lb pork ribs, cut into small pieces
- 1/2 onion, diced
- 1 tbsp ghee (or olive oil)
- 3 raw eggs, scrambled
- 24 oz frozen riced cauliflower, thawed
- 6 green onions, sliced
- 3 tbsp coconut aminos
- 3 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp Lakanto Golden (omit for Whole30)
- 1 tsp minced ginger
- 1 tsp fish sauce (Red Boat variety is Whole30)
- salt and pepper to taste
Instructions
- In a large skillet, heat ghee on high heat. Once the skillet is hot, add chopped pork. Let cook 30 seconds and then flip pork to cook the other side. Once the pork is cooked add in the chopped onion and cook for 5 minutes or until onion begins to soften.
- While onion and pork are cooking, prepare the sauce. In a small bowl, combine the coconut aminos, rice vinegar, sesame oil, sugar (if using), ginger and fish sauce. Stir and set aside.
- Once the onion is cooked, push pork and onion mixture to one side of the skillet. Pour scrambled eggs into the empty side of the skillet and using a rubber spatula, stir eggs until scrambled and set.
- Add riced cauliflower (or rice) to the egg mixture. Stir onion and pork into the egg mixture and add the sauce. Stir to combine and add more salt, pepper or coconut aminos depending on taste.
- Divide mixture into 6 bowls and top with chopped green onion.
Notes
- You can also use pork tenderloin or a boneless pork chop.
- Feel free to use leftover cooked pork, chicken or tofu. Just add the cooked meat with the cauliflower rice near the end of the recipe.
- Feel free to use leftover cooked rice instead of riced cauliflower
- Soy sauce can replace the coconut aminos if you are not on the Whole30
- omit the brown sugar to stay Whole30 compliant
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Meals
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free
Nutrition
- Serving Size: 1 bowl
- Calories: 317
- Sugar: 3.3 g
- Fat: 22.5 g
- Carbohydrates: 10.2 g
- Fiber: 2.9 g
- Protein: 17.3 g
