Fried Cauliflower Rice with Pineapple, Shrimp, and Pork
This is a veggie-heavy meal with an Asian flair. If you struggle with getting enough vegetables into your diet, cauliflower rice is one wonderful way of getting more. It has the look and feel of real rice, is as filling as real rice, and yet it is filled with nutrients whereas real rice is not. Skip the pork if in a bit of a rush for a beautiful yet quick weeknight dinner ( I would recommend adding some red pepper flakes to the dish if you skip the pork and still want a bit of a kick).
15 minutes
2 hours
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 375 |
| Fat: | 15 g |
| Carbohydrates: | 18 g |
| Protein: | 40 g |
| Calculated per serving. | |
Serves: 6
Serves: 6
Ingredients
- 1 lb 1 lb 1 lb Pork Loin
- 2 Tbsp 2 Tbsp 2 Tbsp Ginger Root, peeled and minced
- 6 cloves 6 cloves 6 cloves Garlic, minced
- 1 whole 1 whole 1 whole Orange, zest of
- .25 tsp .25 tsp .25 tsp Red Pepper Flakes, optional
- 1 Tbsp 1 Tbsp 1 Tbsp Honey, Raw
- 2 Tbsp 2 Tbsp 2 Tbsp Tomato Paste
- 3 Tbsp 3 Tbsp 3 Tbsp Coconut Aminos
- 1 cup 1 cup 1 cup Snap Peas, sliced
- 2 whole 2 whole 2 whole Green Onion, thinly sliced
- 1.25 cup 1.25 cup 1.25 cup Pineapple, fresh or canned, chopped
- 2 Tbsp 2 Tbsp 2 Tbsp Fish Sauce
- 2 whole 2 whole 2 whole Cauliflower
- 1 lb 1 lb 1 lb Shrimp, Raw, peeled and deveined
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Oil, Organic
- .5 cup .5 cup .5 cup Cilantro, chopped
- .5 cup .5 cup .5 cup Mint Leaves, chopped
- 2 whole 2 whole 2 whole Lime, cut into wedges
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mix the marinade ingredients (use only 1 Tbs of the ginger and 3 cloves of garlic) in a sealable plastic bag or bowl.
- Place the pork into the bag/bowl and cover completely with the marinade. Refrigerate for at least 30 min.
- After the marinating time is up, preheat the oven to 400 F. Place the pork in a glass baking dish and roast for 40 minutes.
- Meanwhile, cut the cauliflower into florets and then in small batches using the chopping blade in a food processor, pulse the florets into small pieces that resemble rice. Set aside in a large bowl.
- Prep all of your other ingredients and have them standing by as the cooking process is fast.
- Heat a wok on high heat and add the coconut oil.
- Add the remaining 3 cloves of garlic and 1 Tbs of ginger and stir for 30 seconds.
- Add the shrimp and cook, stirring, for 5-7 minutes or until pink.
- Add the cauliflower rice and cook, stirring until heated through, about 5 min.
- Add the fish sauce and stir.
- Add in the pineapple, snow peas and scallions and stir to mix. Remove from heat.
- Cut up the pork tenderloin into bite sized pieces and stir into the mixture as well.
- Serve with a garnish of cilantro, mint, and a lime wedge.
Add a Note
My Notes:
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It says to mix the marinade ingredients but doesn’t specify what those are, other than 1/2 the garlic and ginger. Since the instructions don’t mention the tomato paste, orange zest, honey, coconut aminos or red pepper flakes, I have to assume that’s what makes up the marinade. This is a poorly written set of instructions.
Follow the link to “view original recipe” -it’s more clearly laid out on the original recipe.
http://nourishedapp.com/blog/2013/7/11/fried-cauliflower-rice-with-pineapple-shrimp-and-pork