Stir-Fried Cauliflower Rice with Ginger and Ground Pork

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 savory stir-fry featuring ground pork and cauliflower rice flavored with fresh ginger and scallions for a quick Whole30 dinner. This Asian Fusion-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs ground pork, cauliflower rice, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons extra virgin olive oil in a large wok or skillet over medium-high heat until shimmering.
  2. Step 2: Add 1 lb ground pork and cook, breaking up meat with a spatula, for 5-6 minutes until browned and cooked through.
  3. Step 3: Stir in 3 minced garlic cloves and 1 tablespoon minced fresh ginger. Sauté for 1 minute until fragrant.
  4. Step 4: Add 4 cups cauliflower rice and 3 sliced scallions to the skillet. Stir-fry for 4-5 minutes until cauliflower is tender but still slightly crisp.
  5. Step 5: Season with 2 tablespoons coconut aminos, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Toss well to combine and cook for an additional 1 minute.
  6. Step 6: Remove from heat and serve warm.

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