Skillet Pork and Cauliflower Fried Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick and satisfying Whole30-compliant dish combining tender pork with vegetable-packed cauliflower rice, seasoned with garlic and ginger for a savory stir-fry experience. This Asian Fusion-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs ground pork, cauliflower rice, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Prep: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add 1 lb ground pork and cook, breaking it up with a spatula, for 5-6 minutes until browned and cooked through with no pink remaining.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant and aromatic.
  3. Step 3: Add 1 medium diced carrot and cook for 2 minutes until slightly softened. Then stir in 4 cups cauliflower rice and 1/2 cup frozen peas, cooking for 4-5 minutes while stirring frequently until the cauliflower is tender but not mushy.
  4. Step 4: Pour in 3 tbsp coconut aminos, sprinkle 1/2 tsp sea salt and 1/4 tsp black pepper, and mix well to evenly coat the ingredients. Cook for another 2 minutes until the sauce reduces slightly.
  5. Step 5: Remove from heat and toss in 3 sliced green onions for freshness. Serve hot.

Related recipes