Cauliflower Rice Stir-Fry with Pork and Ginger
A fragrant stir-fry featuring minced pork and fresh ginger tossed with cauliflower rice for a low-carb, flavorful dinner. This asian-inspired keto (low carb, gluten free) ready in about 25 minutes pairs ground pork, finely grated ginger root, sliced green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium (about 4 cups riced) cauliflower head
- 8 oz ground pork
- 1 tbsp finely grated ginger root
- 2 sliced green onions
- 2 tbsp soy sauce (tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 2 minced garlic clove
- 1/4 tsp (optional) red chili flakes
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Prepare cauliflower rice by pulsing 1 medium cauliflower head in a food processor until it resembles rice grains; set aside.
- Step 2: Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add 2 minced garlic cloves and 1 tbsp finely grated ginger root, sauté for 30 seconds until fragrant.
- Step 3: Add 8 oz ground pork to the skillet and cook for 5-6 minutes, breaking it apart with a spatula until browned and cooked through.
- Step 4: Stir in the cauliflower rice, 2 tbsp soy sauce, 1 tbsp sesame oil, 1/4 tsp red chili flakes (if using), 1/4 tsp salt, and 1/4 tsp black pepper. Cook, stirring frequently, for 4-5 minutes until the cauliflower softens but retains slight bite.
- Step 5: Remove from heat and garnish with 2 sliced green onions before serving for a savory, keto-friendly stir-fry.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cauliflower Rice Stir-Fry with Pork and Ginger take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cauliflower Rice Stir-Fry with Pork and Ginger?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground pork from drying out.
Can I substitute ingredients in Cauliflower Rice Stir-Fry with Pork and Ginger?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cauliflower Rice Stir-Fry with Pork and Ginger for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cauliflower Rice Stir-Fry with Pork and Ginger low carb?
Yes — this recipe is tagged low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
