By Laura Miner

This Whole30 Pork Fried Cauliflower Rice recipe is a Whole30 spin on a popular takeout dish, created especially for us by our longtime collaborator Laura Miner of Cook At Home Mom. It features a special ingredient: green peas, which are now Whole30 compatible. Click here to read more about this new Whole30 rule.

Whole30 Pork Fried Cauliflower Rice


Whole30 Pork Fried Cauliflower Rice with Peas

This Whole30 Pork Fried Cauliflower Rice recipe is a Whole30 spin on a popular takeout dish.
3.87 from 109 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4


  • 1 large head cauliflower or 16 oz. bag riced cauliflower
  • 1 lb. ground pork
  • 2 tbsp sesame oil
  • 2 eggs
  • 2 carrots
  • 3 green onions
  • 2 cups frozen peas
  • 1 tsp. grated fresh ginger about 1/2 inch
  • ¼ – ⅓ cup coconut aminos
  • 1 tbsp sesame seeds
  • salt & pepper to taste


  • PREP the Vegetables. Cut the cauliflower into bite sized pieces, removing any outer leaves and the large core. In batches, use a food processor or blender to pulse the pieces until broken down into grain sized pieces. Mince or grate the ginger. Dice the carrots. Thinly slice the green onions, separating the green pieces from the white pieces.
  • IN a large skillet, heat the sesame oil over medium heat. Add the cauliflower rice, ginger, white onions, and carrots. Saute, stirring often, for about 8 minutes.
  • ADD the ground pork. Continue to cook together for about 5 minutes, breaking the pork apart as it cooks. Stir in the coconut aminos.
  • MAKE a well in the middle of the skillet and add the eggs. Gently scramble the eggs with your spatula or a fork as they begin to cook. Mix and incorporate the scrambled eggs into the rest of the cauliflower and pork mixture.
  • ADD the frozen peas to the skillet. Cook, stirring often, just until the peas are heated through, about 5 more minutes.
  • SEASON with salt and pepper, sliced green onions, and sesame seeds, and serve.
Tried this recipe?Let us know how it was!

Tips from Laura

Choose a large skillet or wok for this recipe. If the contents begin to overfill your skillet, transfer half to a second skillet or cook it in batches.

Start with less coconut aminos. The saltiness of coconut aminos can vary depending on the brand you use, so it’s better to start with less and add more to taste if need be.

Save time by using riced frozen or fresh riced cauliflower. If using frozen, defrost and drain any extra liquid before cooking.

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Recipe and photos by Laura Miner. Laura is the recipe creator behind the food blog Cook at Home Mom. She lives in Lynchburg, VA with her husband and three kids.

Published by Stephanie Kelley

Stephanie Kelley, our Social Media Content Manager, lives in Denver, CO and is a wife, mom and wanna-be shredding guitarist with an immense love for meeting and connecting with people. She thrives on sharing her life experiences, whether it’s writing a blog post about overcoming a personal struggle, creating a new song with her drummer husband, or simply sharing what she’s making for dinner. These experiences all matter to her, especially if she’s using her creativity and making meaningful connections along the way.