Crispy fried chicken with colorful vegetables and rice on a serving platter.

This delectable Pork Stir Fry is so super satisfying that it’s on repeat in the nocrumbsleft kitchen. Layered with spicy pork and colorful vegetables, it’s taken to the next level with my Stir Fry Infuser, a brilliant Magic Elixir that you’ll always want to have on hand. This stir fry is such a crowd-pleaser and truly hits the spot, whether or not you’re doing Whole30. Served over steaming Cauliflower Rice, this deliciousness is easy enough to pull together for a weeknight dinner or a fun Saturday night gathering.

A Lovely Thought from Teri

When I’m doing Whole30 or eating lower carb, sometimes I miss eating something that feels a bit naughty. I created this dish to be a familiar favorite that I knew all my favorite eaters would devour. It feels like the very best version of carry-out, with loads of flavor but none of the bad stuff. It’s sweet, salty, and crunchy–it hits all the right notes and is so fun to serve with Cauliflower Rice. If you’re not doing Whole30, use a lovely steamed rice or serve it on a bed of mashed potatoes.

There is a certain magic in the way the ground pork is cooked in this stir fry recipe. You could cook the ground pork like you would other ground meat, like in my Spaghetti Sauce, but cooking the ground pork in clumps gives each bite a pocket of crispy deliciousness. The Cauliflower Rice in this dish makes this stir fry perfectly filling. The stir fry itself has clumps of crispy, golden spiced ground pork and a variety of peppers for color and a little heat. Chock full of broccolini, peppers, and riced cauliflower, this deliciously hearty meal is nutrient dense, which makes me feel better about having seconds or thirds. And a word of advice: this kind of dish lends itself well to cooking extra, and if you’re like me, you’ll want to have something delicious to set aside for the next day. 

Ingredients

  • Ground pork + spice blend
  • Stir fry infuser
  • Cauliflower florets + clarified butter and coconut aminos
  • Broccolini
  • Red and yellow peppers
  • Fresno peppers
  • Green onions

How to make this recipe

Make the spice blend

Place all the spice blend ingredients in a small bowl, stirring to combine. Set aside.

Make the Stir Fry Infuser

In a medium bowl, mix the coconut aminos and hot sauce. Alternatively, if you’re making the full stir fry infuser, also add the rice wine vinegar and garlic and squeeze in the juice from the freshly grated ginger.  Set aside.

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Make the pork

In a large bowl, sprinkle the pork with 2/3 of the spice blend and combine. Divide the pork into two batches.

In a large sauté pan over medium heat, heat 2 tablespoons of the olive oil. Break half of the pork into clumps and place into the pan immediately. Continue to cook on the first side until brown and crispy, about 5 minutes. Then flip and cook the other side for another minute. Using a slotted spoon, remove from the pan and set aside in a bowl. Add the remaining olive oil, if needed. Repeat the seasoning and cooking process.  Remove and combine with the first batch in the bowl. 

Pour 3 tablespoons of the stir fry infuser over the pork and stir to thoroughly coat. Leave approximately 2 tablespoons of fat from the pork in the pan. 

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Make the vegetables

In the same pan, using the fat from the pork, add the peppers, broccolini, and the last 1/3 of the spice blend and sauté over medium heat for 2 minutes. Add green onion and cook for 1 more minute. Remove from pan and set aside in a separate bowl.  

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Make the Cauliflower Rice

Remove the core and stem and cut into florets. Using the grater attachment on your food processor, process to create “rice.”  

Using the same pan over medium-high heat, heat 3 tablespoons clarified butter. Add the Cauliflower Rice and cook 2 minutes. Next, add 2 tablespoons of coconut aminos, stir to coat, and cook another minute.  

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Assemble the dish

Place the Cauliflower Rice into a large serving bowl, and top with the vegetables and pork.  Serve with the remaining stir fry infuser and add more chopped green onion, if desired. 

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Frequently asked questions

Can I buy already made cauliflower rice?

Yes, definitely! I like to make my own but you can buy riced cauliflower.

How spicy is this stir fry?

A little heat really makes this dish pop, but it’s not very spicy. If you’re not a fan of spicy dishes, omit the Fresno pepper, but if you are a fan of spice, feel free to add a little more.

Can I make this with chicken?

The beauty of this dish is that you can really customize it to your liking. Feel free to swap out the ground pork for ground chicken or ground beef or use different vegetables in your stir fry.

Can I use regular rice instead of cauliflower rice?

You’re the boss, applesauce! If you’re not on Whole30, feel free to serve this stir fry over a bed of plain or fried rice or even potatoes.

If you make my Whole30 Pork Stir Fry with Cauliflower Rice, please rate and review it below to let me know what you think! And if you’re looking for more fun, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok!

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Crispy fried chicken with colorful vegetables and rice on a serving platter.

Whole30 Pork Stir Fry with Cauliflower Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 min
  • Yield: 4 servings
Print Recipe

Description

This Whole30 recipe is a great weeknight dinner that is packed with flavor!

Ingredients

For the spice blend: 

1–½ teaspoons salt 

½ teaspoon black pepper 

¼ teaspoon smoked paprika 

¼ teaspoon cayenne 

For the Stir Fry Infuser: 

½ cup plus 1 tablespoon coconut aminos 

½ tablespoon hot sauce (Whole30 compatible) 
(*You could also use my full Stir Fry Infuser Magic Elixir instead)

For the pork: 

1–½ pounds ground pork

1 tablespoon extra virgin olive oil, divided in half 

Stir fry infuser  

For the Vegetables: 

2 tablespoons fat from the pork (use 2 tablespoons extra virgin olive oil instead if needed)

1 red pepper, diced small 

1 yellow pepper, diced small 

1 Fresno pepper, cut into rounds, seeds removed 

2 cups broccolini, chopped (leave florets whole and slice stems into small pieces) 

½ cup green onions, sliced 

For the Cauliflower Rice: 

3 tablespoons clarified butter 

¼ teaspoon salt 

4 cups Cauliflower 

2 tablespoon coconut aminos

Instructions

Make the spice blend: 

In small bowl, place all the spice blend ingredients, stirring to combine. Set aside.
 

Make the Stir Fry Infuser: 

In a medium bowl, mix the coconut aminos and hot sauce. Set aside.  

 

Make the pork: 

In a large bowl, sprinkle the pork with 2/3 of the spice blend and combine. Divide the pork into two batches.

In a large sauté pan over medium heat, heat 2 tablespoons of the olive oil. Break half of the pork into clumps and place into the pan immediately.

Cook on the first side until brown and crispy, about 5 minutes.  Then flip and cook the other side for another minute. Using a slotted spoon, remove from the pan and set aside in a bowl. 

Add the remaining olive oil, if needed. Repeat the seasoning and cooking process.  Remove and combine with the first batch in the bowl.

Pour 3 tablespoons of the stir fry infuser over the pork and stir to thoroughly coat.

Leave approximately two tablespoons of fat from the pork in the pan. 

Make the vegetables:  

In the same pan using the fat from the pork, over medium heat, add the peppers, broccolini, and the last 1/3 of the spice blend and sauté for 2 minutes. Add green onion and cook for 1 more minute. Remove from pan and set aside in a separate bowl.  

 

Make the Cauliflower Rice:  

Remove the core and stem and cut into florets.  Using the grater attachment of a food processer, process to create “rice.”  

 

Using the same pan over medium-high heat, heat 3 tablespoons clarified butter. Add the cauliflower rice and cook for 2 minutes. Add 2 tablespoons coconut aminos, stir to coat, and cook another minute.   

 

Place the Cauliflower Rice into a large serving bowl, and top with the vegetables and the pork.  Serve with the remaining stir fry infuser and more chopped green onions, if desired. 

Notes

This recipe is excellent topped with my Hoisin Sauce.