Stir-Fried Cauliflower Rice with Ground Pork and Bell Peppers

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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 vibrant Whole30 stir-fry featuring savory ground pork and colorful bell peppers over fluffy cauliflower rice. This Asian Fusion-inspired pork recipe (whole30, gluten free), ready in about 30 minutes, pairs ground pork, cauliflower rice, red bell pepper 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: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 320 cal/serving

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Ingredients

1 lb ground pork
4 cups (about 1 medium head processed) cauliflower rice
1 medium, diced red bell pepper
1 medium, diced yellow bell pepper
3 stalks, thinly sliced green onions
3 cloves, minced garlic cloves
1 tbsp fresh, grated ginger
2 tbsp coconut aminos
2 tbsp avocado oil
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Heat 1 tbsp avocado oil in a large wok or skillet over medium-high heat. Add 1 lb ground pork, 1/4 tsp black pepper, and 1/4 tsp sea salt, breaking up the meat with a spatula. Cook for 5-6 minutes until browned and cooked through. Remove pork and set aside.
Step 2: Add remaining 1 tbsp avocado oil to the pan. Sauté 3 minced garlic cloves and 1 tbsp grated fresh ginger for 30 seconds until fragrant.
Step 3: Stir in 1 diced red bell pepper and 1 diced yellow bell pepper, cooking for 3-4 minutes until slightly softened but still crisp.
Step 4: Add 4 cups cauliflower rice and 2 tbsp coconut aminos. Stir-fry for 5 minutes until cauliflower is tender but not mushy.
Step 5: Return cooked ground pork to the pan, add 3 sliced green onions, and toss everything together for 1-2 minutes to combine and heat through before serving.