Whole30 Pork Stir Fry with Cauliflower Rice

  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 min
  • Yield: 4 servings


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


For the spice blend: 

1½ tsp salt 

½ tsp black pepper 

¼ tsp smoked paprika 

¼ tsp cayenne 

For the Stir Fry Infuser: 

½ cup plus 1 Tbsp coconut aminos 

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: 

1½ pounds ground pork, divided in half 

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 

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 


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, vinegar, hot sauce, ginger juice, and garlic until thoroughly combined. Set aside.  

Make the pork: 

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. 

Make the vegetables:  

Ithe 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.  

Make the Cauliflower Rice 

Remove the core and stem and cut into florets.  Using the grater attachment of a food processerprocess 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. 

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