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Cauliflower Fried Rice
with ground pork / fried egg / spicy cashew sauce

Active: 30 min Total: 30 min
Cauliflower rice makes this twist on fried "rice" paleo-friendly but just as satisfying as the original.
Smarts: To keep prep time down, we're using frozen vegetables and baby spinach in the dish, but feel free to sub any vegetables you'd like. If using raw vegetables, just be sure to saute them until tender.


Cauliflower Fried Rice:
  • Garlic - 2 cloves , chopped
  • Bragg's / coconut aminos - 1 Tbsp
  • Oil, toasted sesame - 1 tsp
  • Vinegar, rice - 1 tsp
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Peas and carrots, frozen - 10 oz
  • Oil, cooking - 1 Tbsp + 2 Tbsp
  • Pork, ground - 1 1/2 lbs
  • Coriander, ground - 1/2 tsp
  • Baby spinach - 4 oz
  • Leftover cauliflower rice (from Wednesday) - ~3 cups
  • Eggs - 4
  • Lime juice - 2 tsp
Spicy Cashew Sauce:
  • Cashew butter - 4 Tbsp (sub any nut butter)
  • Hot sauce - 1/2 tsp , more or less, to taste
  • Lime juice - 2 tsp


  1. Make stir-fry sauce - Chop garlic. Combine garlic, aminos, sesame oil, and vinegar. (Can be done up to 5 days ahead)
  2. Make spicy cashew sauce - Combine cashew butter, hot sauce, and lime juice (portion for sauce). Taste and add more hot sauce if you’d like it spicier. Add some water to thin out sauce until it is smooth and pours easily. (Can be done up to 3 days ahead)
  3. Green onions - Chop green onions, separating green and white parts. (Can be done up to 3 days ahead)
  4. Peas and carrots - Defrost frozen vegetables in the microwave.

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  1. Heat a wok with first part of cooking oil over medium-high heat. Add pork, white parts of green onions, coriander, and a pinch of salt and saute until pork is nearly cooked through, 3 to 4 minutes.
  2. Add peas, carrots, and spinach to pork and continue to saute until spinach is wilted, ~2 minutes.
  3. Stir in cauliflower rice and stir-fry sauce and saute for 1 minute more. Set cauliflower rice aside, covered.
  4. Heat a nonstick pan over medium-high heat. Add second part of cooking oil and then crack eggs into heated oil. Cook eggs on one side until whites are set and yolks are still a bit runny, 4 to 6 minutes. (If you’d like the eggs more cooked, flip and cook on the other side.)
  5. Stir lime juice (portion for cauliflower rice) into cauliflower rice. Season with some salt and pepper.
  6. Divide cauliflower rice between serving plates / bowls. Top each serving with a fried egg and green parts of green onions. Serve with spicy cashew sauce. Enjoy!



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