Stir-Fried Pork with Bell Peppers and Cauliflower Rice
A colorful Whole30 stir-fry featuring tender pork strips, crisp bell peppers, and fragrant cauliflower rice cooked with ginger and garlic. This asian-inspired whole30 (whole30, gluten free) ready in about 30 minutes pairs large red bell pepper, large yellow bell pepper, cauliflower rice 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 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 lb pork tenderloin, sliced into thin strips
- 1 large red bell pepper
- 1 large yellow bell pepper
- 3 cups cauliflower rice
- 1 tbsp fresh ginger, grated
- 3 cloves garlic cloves
- 3 tbsp coconut aminos
- 3 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 stalks, sliced green onions
Instructions
- Step 1: Slice 1 lb pork tenderloin into thin strips. Core and slice 1 large red and 1 large yellow bell pepper into 1/2-inch strips. Mince 3 garlic cloves and grate 1 tbsp fresh ginger.
- Step 2: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat. Add pork strips seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Stir-fry for 4-5 minutes until pork is browned and cooked through. Remove from skillet.
- Step 3: Add remaining 1 tbsp olive oil to skillet. Add minced garlic, grated ginger, and sliced bell peppers. Stir-fry for 3-4 minutes until peppers begin to soften but still have crunch.
- Step 4: Add 3 cups cauliflower rice and 3 tbsp coconut aminos to the skillet. Stir well and cook for 3-4 minutes until cauliflower rice is tender and flavored.
- Step 5: Return pork to the skillet, toss everything together for 1-2 minutes. Adjust seasoning with remaining 1/2 tsp sea salt and black pepper if needed. Garnish with 2 sliced green onions and serve hot.
Frequently asked questions
How long does Stir-Fried Pork with Bell Peppers and Cauliflower Rice take to make?
Total time is about 30 minutes (15 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 Stir-Fried Pork with Bell Peppers and Cauliflower Rice?
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 large red bell pepper from drying out.
Can I substitute ingredients in Stir-Fried Pork with Bell Peppers and Cauliflower Rice?
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 Stir-Fried Pork with Bell Peppers and Cauliflower Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stir-Fried Pork with Bell Peppers and Cauliflower Rice whole30?
Yes — this recipe is tagged whole30, gluten free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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