This Pork Stir Fry with Cauliflower Fried Rice is so satisfying and it’s one that’s on repeat in the nocrumbsleft kitchen. It’s layered with the flavors of spicy pork, vegetables, and my stir fry infuser. Easy to pull together as a weeknight dinner or for a Saturday night. This one is definitely a crowd-pleaser, whether you’re doing Whole30 or not.Print
This Whole30 recipe is a great weeknight dinner that is packed with flavor!
For the spice blend:
1–½ tsp salt
½ tsp black pepper
¼ tsp smoked paprika
¼ tsp cayenne
For the Stir Fry Infuser:
½ cup plus 1 Tbsp coconut
¼ cup plus 2 Tbsp rice vinegar
1 Tbsp hot sauce (Whole30 compliant)
Juice from 3 Tbsp grated fresh ginger
1 tsp minced garlic
For the pork:
1–½ pounds ground pork, divided in half
4 Tbsp extra virgin olive oil, divided in half
3 Tbsp stir fry infuser
For the Vegetables:
1 Tbsp extra virgin olive oil (more if needed)
1 red pepper, diced small
1 yellow pepper, diced small
1 Fresno pepper, cut into rounds, seeds removed
2 cup Broccolini, chopped (leave florets whole and slice stems into small pieces)
½ cup green onions, sliced
For the Cauliflower Rice:
2 Tbsp clarified butter
¼ tsp salt
4 cups Cauliflower
2 Tbsp stir fry infuser
In small bowl, place all the spice blend ingredients, stirring to combine. Set aside.
In a medium bowl, mix the coconut , vinegar, hot sauce, ginger juice, and garlic until thoroughly combined. Set aside.
In a large sauté pan over medium heat, heat 2 Tbsp of the olive oil. Break half of the pork into clumps and place into the pan immediately. Sprinkle with 1/3 of the spice blend.
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 2 Tbsp of olive oil, if needed. Repeat the seasoning and cooking process. Remove and combine with the first batch in the bowl.
Pour 3 Tbsp of the stir fry infuser over the pork and stir to thoroughly coat.
In the same pan, over medium heat, heat 1 Tbsp olive oil.
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.
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 2 Tbsp clarified butter. Add the cauliflower rice and cook for 2 minutes. Add 2 Tbsp stir fry infuser, 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.