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Spinach and Pork Fried Cauliflower Rice

submitted by Sara on February 12, 2019
Source: https://headbangerskitchen.com/recipe/pork-keto-fried-rice/
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Main
Meal Prep

Ingredients
for
servings
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For the cauliflower rice
 4⅔ cups Cauliflower, raw
1 tbsp Butter, unsalted
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For the meat and vegetables
 1 tsp Butter, unsalted
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 1 tbsp Avocado Oil
7¼ tsp Spring Onions, Scallions, Green Onions, chopped
8.82 oz Pork, ground or minced, 16% fat, raw
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 2  (ea. 0.11 oz) Garlic, raw
1 tsp Salt, Kosher salt, table salt
½ tsp Pepper, black, ground
½ tsp Paprika, ground, mild (spice)
½ tsp Cayenne Pepper, ground
1 tsp Oregano, dried
1  (ea. 4.20 oz) Bell pepper, sweet, green
8⅓ cups Spinach, raw
To finish
 ⅜ cup 3¼ tsp Cheddar, cheese, shredded
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 2 tbsp Cream, fluid, light whipping, 30% fat
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 1 tbsp 1 tsp Parsley, fresh, chopped
44.83 ozaltogether (view nutrition facts)

Preparation

  1. Serving size:
    11.20 oz (calculated)
    Notes: about 1 1/2 cups of fried cauliflower rice; sufficient as a main meal

    For the cauliflower rice

  1. In a food processor, blend the cauliflower florets until they resemble rice.
  2. In a pan over medium heat, melt the butter.
  3. Add the cauliflower and stir until it is evenly coated with the butter.
  4. Put on a lid and cook, stirring occasionally, until the cauliflower is tender, about 15 minutes.

  5. For the meat and vegetables

  6. While the cauliflower is cooking, prepare the meat.
  7. In a large pan over medium heat melt the butter in the oil.
  8. Add the white of the sliced spring onion and the ground pork.
  9. Cook until the pork has nicely browned, about 5 minutes.
  10. Add the minced garlic and seasonings. Stir well.
  11. Add the bell peppers and cook for about 5 minutes.
  12. Add the spinach in portions, stirring until it is partially wilted before adding more.

  13. To finish

  14. Once the cauliflower rice is done, add it to the pan with the meat and vegetables and stir well.
  15. Add the grated cheese, heavy cream and chopped parsley.
  16. Season to taste.
  17. Serve topped with the greens of the sliced spring onion.

  18. Meal prep tip

  19. You can keep the dish in the fridge for up to 5 days and in the freezer for about 3 months. For best results, thaw the fried rice overnight in the fridge. Then reheat in the microwave or in the oven.

Nutrition Facts
for
serving

  • Calorie count
    335 kcal
  • % of calories by macros
    Fat65.7 %220 kcal25 g
    Net Carbs8.7 %29 kcal7.4 g
    Dietary Fiber3.0 %10 kcal4.9 g
    Protein22.7 %76 kcal19.2 g
  • Approx. WW SmartPoints™
    9.8
  • Cholesterol 74.6 mg
  • Sodium 806.3 mg
  • Fat 24.8 g
    • Saturated Fat 10.1 g
    • Trans Fat 0.2 g
  • Carbohydrates 12.3 g
    • Dietary Fiber 4.9 g
    • Total Sugars 3.9 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 19.2 g
  • Calcium 211.6 mg
  • Iron 3.3 mg
  • Magnesium 89.4 mg
  • Potassium 990.8 mg
  • Zinc 2.5 mg
  • Vitamin A (Retinol Equivalents) 416.4 mcg
  • Vitamin B12 0.6 mcg
  • Vitamin C 104.9 mg
  • Folate 206.9 mcg
    • Folic Acid 0 mcg